I was thumbing through Impossible to Easy by Robert Ervine and saw a recipe for Lobster and Brie Quesadila. It became the springoard for my Salmon and Brie Quesadilla. Other than the brie and the tortilas, there isn't much in common between my recipe and Irvine's.
My choice to add carmelized onions and bell pepper was fortuitous. They added an additional dimention to the taste. Sweet Lady Wife says it would have been 'blah' without them.
Makes 2 quesadilas
- 4 10-inch (approximate) flour tortilas
- 1 large sweet oniion
- 1 green bell pepper
- 1 lb salmon filet
- 6 oz brie
Preheat the oven to 350F. thinly slice the onion. core and slice the bell pepper. Caramelize the onion . Saute the bell pepper until it is tender.
Heat some olive oil in a saute pan over medium heat. Place the salmon fillet skin side up in the pan and cover. Let cook for approximately 3 minutes. When the salmon has cooked enough that is easily releases from the pan it is time to turn it over and once again cover. Monitor the salmon closely. The instant it flakes and has lost it's translucency it is time to remove it from the pan. (The salmon is going to be in the oven for about 10 minutes, so even under-cooking it on the stovetop is desirable.)
Lay a tortilla on a non-stick baking sheet. Spread about half the onion-bell pepper mixture out on the tortilla. Use a fork or small paring knife to flake the salmon and lay the flakes on top of the onion-bell pepper mixture. Space the salmon pieces closely but do not overlap..
Slice the brie and lay the slices on top of the salmon. Be liberal with the brie, spacing the brie pieces close together. Place a second tortilla on top.
Put the quesadilla in the oven for about 10 minutes, or until the brie has melted.
Remove the quesadilla from the oven. Use a pizza cutter to cut the quesadilla into 6-8 pieces.
We find that one quesadilla serves two people nicely. As an appetizer it would probably serve four.