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Savory Teriyaki Salmon and Pineapple Quesadillas

Teriyaki Salmon and Pineapple Quesadillas made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 salmon fillets about 6 oz each
  • 1/4 cup teriyaki sauce
  • 1 cup fresh pineapple diced
  • 1 cup shredded mozzarella cheese
  • 4 large flour tortillas
  • 1 tablespoon vegetable oil
  • Green onions for garnish (optional)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper and drizzle with teriyaki sauce.
  3. Bake the salmon for about 15-20 minutes, or until it flakes easily with a fork.
  4. While the salmon is baking, prepare the pineapple by dicing it into small cubes.
  5. Once baked, remove the salmon from the oven and let it cool for a few minutes, then flake it into large pieces.
  6. In a large bowl, combine the flaked salmon, diced pineapple, and half of the shredded cheese.
  7. Heat one tablespoon of vegetable oil in a large skillet over medium heat.
  8. Place one tortilla in the heated skillet, then spoon a generous portion of the salmon and pineapple mixture on half of the tortilla, topping it with some more cheese.
  9. Fold the tortilla over and cook for 2-3 minutes until golden brown, then flip and cook for an additional 2-3 minutes on the other side.
  10. Remove the quesadilla from the skillet and repeat the process with the remaining ingredients, adding more oil if necessary.
  11. Allow the quesadillas to cool for a moment before cutting them into wedges and garnishing with chopped green onions.