Ingredients:
Sauce
- ¼ cup Olive-Me & Co. Chili Balsamic
- ½ cup Olive-Me & Co. Mango Balsamic
- ¼ cup soy sauce
- 1 tablespoon peanut butter
- ½ cup coconut water or milk
- 1 lime, juiced
- 1 clove garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- ½ teaspoon pepper
Quesadillas
- 4 tablespoons Olive-Me & Co Roasted Chile Olive Oil
- 1 pound salmon, skin on
- 2 cups Napa cabbage, chopped
- 3/4 cup shredded carrots
- 1 red bell pepper, sliced thin
- 1/2 cup chopped peanuts
- 1 cup steamed rice
- 8 large flour tortillas
- 8 ounces mozzarella cheese, shredded
- Fresh cilantro or basil
Spicy Mango
- 2 mangoes, peeled, pitted, diced
- 1 red chili, seeded, diced
- ½ lime, juiced
- Drizzle of Olive-Me & Co Roasted Chile Olive Oil
- Pinch of cayenne pepper
- Pinch of salt
- Avocado, peeled, pitted, diced
Instructions:
- Combine sauce ingredients in a medium sauce pot. Simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
- Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the balsamic sauce on the salmon.
- Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the balsamic sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.
- To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with some sauce and then sprinkle with a bit of cheese. Then evenly distribute the rice, veggies and salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, and then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
- To make the spicy mangoes toss the mangoes and chopped red chili pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt.
- Cut into quesadillas into sections and serve with the spicy mangoes and any remaining sauce. Sprinkle with cilantro and avocados.
