Fall back into cooking: Try broiled salmon and quesadillas
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With summer almost officially over and school back in full swing, it's time to get back into the kitchen to make simple weeknight meals. Here, Aviva Goldfarb of thescramble.com serves up broiled salmon with a mustard-soy glaze and "machine green" quesadillas.
Makes 6 servings
- 6 large whole wheat flour or flour tortillas
- 1 avocado, halved and pitted
- 1 1/2 cups baby spinach
- 1/4 cup fresh cilantro, chopped (optional)
- 3/8 cup green tomatillo salsa, plus additional for serving
- 1 cup shredded Monterey Jack cheese
- 1/2 cup reduced-fat sour cream, for serving
Spray 2 heavy skillets with nonstick cooking spray, or use nonstick skillets. Heat the skillets over medium heat. On half of each tortilla, mash 1/6 of the avocado, spread a handful of spinach, about 1 tsp. of cilantro, if using, and top it with about 1 1/2 tbsp. salsa and 2 tbsp. cheese. Fold the tortillas in half and add them to the skillets, so that their curved edges point to the outside of the pan and 2 tortillas fit in each pan. Cook the quesadillas for 3 to 5 minutes per side until they are lightly browned and crispy. Slice the quesadillas in halves or quarters (a pizza cutter works well for this) and serve them immediately, with extra salsa and sour cream, if desired.
Makes 4 servings
- 1 1/2 lbs. salmon fillet, preferably wild salmon
- 1/4 cup grainy Dijon mustard (use wheat/gluten-free if needed)
- 1 tbsp. reduced-sodium soy or teriyaki sauce (use wheat/gluten-free if needed)
Preheat the broiler and move the shelf so that the heat source is approximately 4 inches away. Place the salmon, skin side down, on a baking sheet lined with foil. Brush the top of the fish with the mustard. Sprinkle the soy or teriyaki sauce on top. Broil the fish for 10 to 12 minutes, until the topping is browned and the salmon flakes easily and is opaque throughout.