This wonderful recipe was created by culinary partner in crime Nancy Marr, for a cookbook we’re doing to celebrate the 20th anniversary of Fischer & Wieser’s Original Roasted Raspberry Chipotle Sauce. The sauce brings a special tang to the fresh salmon, which in turn adds a lot of interest and satisfaction to these quesadillas.
4 large shallots, sliced
2 tablespoons butter
1 tablespoon sugar
Salt and black pepper
4 flour tortillas
1/4 pound fresh salmon, skinned
1/4 pound smoked, uncured salmon (preferably oak smoked)
½ avocado, sliced lengthwise
½ cup Asadero or Monterey Jack cheese, shredded
2 tablespoons raspberry chipotle sauce, plus more for serving
Butter for grilling the tortillas
Cilantro leaves for garnish
For the shallots, in a small sauté pan over medium high heat, melt the butter. Add the
shallots and sauté for 2-3minutes. Season with salt and pepper and continue to sauté
about one minute more, until almost completely translucent. Sprinkle the sugar evenly
over the shallots and continue to cook until golden brown and caramelized. Taste, and
adjust seasoning, if needed. Remove from heat.
Meanwhile, heat the oven to 375 degrees. Pat the fresh salmon dry and season with salt
and pepper. Place on a baking sheet and cover with the 2 tablespoons of Sauce, ensuring
that all sides and the bottom of the fish are brushed with the sauce. Roast the salmon for
15-20 minutes, or until pink inside and medium rare. (The fish will continue to cook in
the quesadilla.) Cool completely.
Using your hands or two forks, gently flake the smoked salmon into a small bowl. Flake the cooled, roasted salmon, in the same manner into the same bowl. Pour in any residual roasting juices and sauce. Gently toss the flaked salmon with the sauce. Butter all four tortillas on one side each. Heat a skillet or flat griddle to medium-high heat. To assemble one quesadilla, place the buttered side of one tortilla down in the skillet or on the griddle and sprinkle grated cheese on top, carefully making sure that the cheese reaches the edges of the tortilla. The cheese will serve as the “glue” and hold the top and bottom tortillas together.
Lay half of the caramelized shallots on around the tortilla on top of the cheese. Follow with the mix of salmon and avocado slices. Add one more layer of cheese, covering edges previously missed. Top, with another tortilla, buttered side up. Repeat with the remaining two tortillas and fillings. Grill each quesadilla for 2-3 minutes per side, pressing down with a spatula to “glue” the quesadilla together with the melted cheese.
When both sides of the quesadilla are golden brown and the cheese is fully melted, transfer the quesadilla to a cutting board and let sit for 3-5 minutes before cutting into 1/4th or 1/6ths for smaller quesadillas. Arrange the slices nicely on a platter and scatter the cilantro leaves on and around the quesadillas. Serve with additional Sauce, for dipping. Serves 2-4