Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula
Info
Rating
Calories
687.0
Protein
30.0
Sodium
1479.0
Fat
38.0
Description
We prefer Nova salmon for this particular recipe because it's the mildest and least salty. Although Nova has become a general term for smoked salmon, it really describes the delicacy made from fish descended from wild Nova Scotia salmon.
4 cups loosely packed arugula leaves (2 to 3 bunches)
Special equipment: a large (2-burner) cast-iron griddle
Directions
Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.
