Grilled Salmon Quesadillas With Cucumber Salsa - cooking recipe

Ingredients

1 medium cucumber, peeled, seeded and finely chopped
1/2 cup salsa (green or red)
8 ounces salmon fillets
3 tablespoons olive oil, divided
40 inches flour tortillas, warmed
6 ounces goat cheese, crumbled or 1 1/2 cups shredded monterey jack cheese
1/4 cup pickled jalapeno pepper, drained and sliced

Preparation

Prepare grill for direct cooking.
Combine cucumber and salsa in small bowl; set aside.
Brush salmon with 2 tablespoons oil.
Grill, covered, over medium-hot coals 5 to 6 minutes per side or until fish flakes when tested with fork.
Transfer to plate; flake with fork.
Spoon salmon evenly over half of each tortilla, leaving 1-inch border.
Sprinkle with cheese and jalapeno pepper slices.
Fold tortillas in half; brush tortillas with remaining 1 tablespoon oil.
Grill quesadillas over medium-hot coals until browned on both sides and cheese is melted.
Serve with Cucumber Salsa.