Salmon and Chicken Quesadillas

Cut salmon into serving size and leave the skin on if you’ve bought it that way. A pair of kitchen scissors is an excellent way to cut it. Drizzle fillet with fresh lemon squeeze then lots of freshly cracked black pepper or lemon pepper. Set aside.

Put enough water into a sauce pan (with lid) to accommodate the size/amount of salmon you’re poaching, and bring the water to a level about half way up the side of the fillet. If you have some fresh lemon left, squeeze some into the water and then just put the entire rind and all in the water. Bring to a boil, reduce heat to a simmer and place the salmon in the water, making sure it retains a simmering heat (not rolling boil). Immediately place the lid on the pan and begin timing. Simmer covered for 5 minutes and 30 seconds BY THE CLOCK. Remove from heat and use a spatula to remove the fish to a plate. Use a dinner fork and easily remove the skin and discard.

Optional Low-Fat Sauce

This sauce is good with any fish, but especially nice with warm salmon. If you want a more lemony color you can add a few drops of yellow food coloring.

Simply mix equal parts of no fat sour cream with no fat Miracle Whip Salad Dressing and squeeze in some fresh lemon juice. This keeps nicely for a long time in the refrigerator in a covered container. Serve salmon with a dollop on the side.

Chicken Quesadillas

Serving for one

1 fresh Roma tomato – diced and mixed with 3 Tablespoons bottled Salsa (hot or mild)
2 flour tortillas
olive oil
fresh steamed spinach (optional)
bite size cooked chicken
shredded no fat mozzarella cheese
no fat sour cream

Heat olive oil in large skillet. Put one flour tortilla in and immediately put spinach and/or chicken on it. Add mozzarella cheese, top with 2nd flour tortilla. When brown, flip to the other side and brown that one. Remove to dinner plate and cut in wedges. Top with sour cream then tomato/salsa mixture.From Nancy in Florida… thanks Nancy, these sound wonderful!!

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