Quick Curly Spinach and Salmon Quesadillas

Serves: 4


1 (10 ounce) bag Cut 'N Clean Curly Spinach
2 teaspoons olive or canola oil
3 cloves garlic, finely minced
1 1/2 teaspoons dried basil
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
Black pepper
1 (14.75 ounce) can Alaskan salmon, drained, bones and skin removed
Butter (about 1 teaspoon or less)
4 (8 inch) flour tortillas (soft taco size)
1 (8 ounce) package shredded Italian blend cheese (2 cups)
Hot pepper sauce or salsa


In a 12-inch non-stick skillet, heat oil and sauté garlic for 1 minute, until slightly cooked. Do not let it burn. Add spinach and sauté for 1-2 minutes, until wilted, turning often. During this brief cooking, add basil, dill, onion powder and a few grindings of black pepper. When spinach is cooked, stir in salmon, combining well. Remove pan from heat and set aside.

Meanwhile, heat a griddle on medium and butter it. Lay tortillas flat and top each with 1/4th of the cheese. When cheese melts slightly, top each tortilla with 1/4th of salmon mixture. Fold each tortilla over in half (making a half moon), and heat 1-2 minutes on each side. The outside of the tortillas will get slightly brown.

Serve, passing the hot pepper sauce or chunky salsa at the table.

Popular vegetable substitutions include: Beet Greens or Curly Spinach or IRONman Spinach Beet Salad or Organic Garden Greens or Rainbow Chard

A nutritious Curly Spinach and Salmon Quesadilla works for lunch or dinner