Serves 4 to 6
Prep Time 15 minutes
Cook Time 10 minutes

Nonstick cooking spray
1 medium zucchini, halved lengthwise and sliced
8 oz. sliced mushrooms
1/2 onion, thinly sliced
1/2 to 1 teaspoon salt, to taste
1 teaspoon garlic powder
1/2 teaspoon ground cumin
4 large (burrito-size) tortillas
8 oz. shredded sharp cheddar cheese
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional-pack Alaska Salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
Pico de Gallo sauce, guacamole or sour cream, as desired for dipping/topping


Spray-coat a very large (10 to 12-inch) nonstick skillet, then warm over medium-high heat.  Add zucchini, mushrooms and onions; cook and stir until onion softens, about 3 to 5 minutes.  Sprinkle on salt, garlic powder and cumin; stir to coat.  Remove vegetables from pan; wipe out pan with a paper towel.  Re-coat pan with cooking spray.  

For each quesadilla, place a tortilla in the pan (or spray-coated nonstick griddle).  Sprinkle 2 oz. cheese over tortilla.  Sprinkle on and spread half of the drained salmon chunks over cheese.  Spread 1/2 of the vegetables over salmon.  Sprinkle on 2 oz. cheese, then top with another tortilla.  Heat the skillet over medium-low heat.  Cook 3 to 5 minutes on each side until golden brown.  Repeat for second quesadilla.

Recipe by Ryan and Sara Hall
Recommended side dish: Farro and Broccoli Pilaf