Mexican Salmon Quesadillas with Avocado Cream Sauce

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Mexican Salmon Quesadillas with Avocado Cream Sauce are a healthy, simple and light lunch that offers protein, omega-3s and brings together your favorite Mexican flavors. Salmon is mixed with salsa, black beans and cheese and is heated between two tortillas and topped with an avocado cream sauce and freshly chopped cilantro.

For all of you salmon lovers, do you know what October 8th is? The first ever inaugural National Salmon Day!

We are salmon lovers in my house and I even recently got my picky four year old to eat it. Seriously guys..that is huge in our house. I love making salmon for my family because it has amazing health benefits.  It is packed with omega-3 fatty acids, which may reduce the risk of coronary heart disease. It is a heart-healthy fish that is naturally high in protein and has low levels of saturated fat. I love finding something my whole family will eat, while still being healthy for them.

If you are looking for other ways to prepare salmon check out my Superfood Saturday Series I recently shared 13 Must Try Salmon Recipes {I promise the series will be continuing in a few weeks, things are just crazy around here right now!}.  Salmon is such a versatile fish that can be used in so many ways from grilled salmon with a little dill and lemon, to tacos, to a quesadilla.

Like I have mentioned before, lunches in my house can be a struggle sometimes.  The kids are always “starving” which means I can’t get lunch on the table quick enough.  To be honest, sometimes it really stresses me out.  I have learned that simple lunches are the best to get us all fed.

Today’s Mexican Salmon Quesadillas with Avocado Cream Sauce are easy to put together, provide you with protein and are easily modified to your tastes.  These quesadillas use Chicken of the Sea Pink Premium Wild Caught Pink Salmon that comes in a 5 oz. pouch {you can also find this in a 2.5 oz. pouch for a single serving}. I didn’t realize how many varieties of salmon Chicken of the Sea has including a BBQ, Sriracha {yes!} and Lemon Pepper Salmon. The pouches and canned salmon make a great on-the-go lunch.  You could easily take the small pouch with you and eat it on crackers, or toast or make it into a salad. And, one of the things I really love about their salmon products is that it is wild caught and Chicken of the Sea works hard to support sustainable practices. <3

These Mexican Salmon Quesadillas with Avocado Cream Sauce can be made in three quick and easy steps:

1} Put the salmon in a mixing bowl and add the salsa, black beans, cheese and cumin and combine. Set aside.

2} In a small blender or food processor puree the avocado, sour cream and water until you reach your desired consistency. Set aside.

3} Heat a large skillet over medium heat, put one tortilla in the skillet then sprinkle 1/4 cup of cheese then put the salmon mixture on top and then close the quesadilla with another tortilla on top. Cook the quesadilla until the cheese melts and it is golden brown.  This takes me about 2-3 minutes per side. Garish with fresh cilantro and whatever else you want—devour! 

I love how easy these quesdaillas are to put together.  Quesadillas are one of my go-to lunches and sometimes even dinners when we are in a time crunch or I just don’t feel like cooking a big meal.  Quesadillas are great because you can add in a variety of vegetables, different cheeses and meats and sauces.  No quesadilla ever has to be the same, the options are endless.

Mexican Salmon Quesadillas with Avocado Cream Sauce

• Author: Julia // A Cedar Spoon
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 1x
• Category: Seafood, Lunch
• Cuisine: Mexican

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Description

Mexican Salmon Quesadillas with Avocado Cream Sauce are a healthy, simple and light lunch that offers protein, omega-3s and brings together your favorite Mexican flavors. Salmon is mixed with salsa, black beans and cheese and is heated between two tortillas and topped with an avocado cream sauce and freshly chopped cilantro.

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Ingredients

• For the Quesadillas:
• 1 pouch (5 oz.) Chicken of the Sea Premium Skinless Boneless Pink Salmon
• 1/4 cup salsa
• 1/4 cup black beans, drained and rinsed
• 1/4 cup freshly chopped cilantro
• 1 teaspoon cumin
• Dash of salt and pepper
• 2 cups sharp cheddar cheese {or cheese of your choice}
• 8 – 6 inch. tortillas
• For the Avocado Cream Sauce:
• 1/2 of an avocado, seed removed
• 1/2 cup sour cream
• 2 Tablespoons water
• Garnish:
• Freshly chopped cilantro
• Avocado cream sauce
• Extra cheese
• Fresh tomatoes

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Instructions

1. In a large mixing bowl combine the salmon, salsa, black beans, cilantro, cumin, salt and pepper. Set aside.
2. Heat a large skillet over medium heat, put one tortilla in the skillet then sprinkle 1/4 cup of cheese then put the salmon mixture on top and then close the quesadilla with another tortilla on top. Cook the quesadilla until the cheese melts and it is golden brown. This takes me about 2-3 minutes per side.
3. Remove from the heat and drizzle the avocado cream sauce on the quesadilla and garnish with freshly chopped cilantro.

And to celebrate National Salmon Day you can get a coupon here {it will only be active/available for download from 12:01 AM to 11:59 PM on Oct. 8^th – or until all prints have liquidated}.

Check out these other delicious salmon recipes:

BBQ Salmon Quinoa Stuffed Peppers

Asian Sesame Salad with Sriracha Salmon 

Today’s post is sponsored by Chicken of the Sea and all opinions are 100% my own.  Thanks for supporting brands that make A Cedar Spoon possible.