Salmon Quesadilla

If your kids turn their noses up at fish, this recipe is about to change everything. Flaked sockeye salmon hides beautifully among melted cheese, sweet corn, and black beans inside a golden, crispy tortilla. It's a sneaky way to get omega-3s into picky eaters — and honestly, adults love it just as much. Serve with salsa, sour cream, and guacamole for a casual dinner everyone will ask for again.

Ingredients

• 2 wild sockeye salmon portions (5-6 oz each), cooked and flaked
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack or Mexican blend cheese
• ½ cup canned black beans, rinsed and drained
• ½ cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon butter or olive oil
• Salsa, sour cream, and guacamole for serving

Instructions

1. Prep the salmon: If not already cooked, bake salmon portions at 400°F for 12 minutes. Let cool slightly and flake with a fork into small pieces.
2. Assemble: Lay tortillas flat. On one half of each, layer cheese, flaked salmon, black beans, corn, and cilantro. Fold the other half over to close.
3. Cook: Melt a little butter in a large skillet over medium heat. Cook each quesadilla 3-4 minutes per side until the tortilla is golden and crispy and the cheese is melted.
4. Slice and serve: Let rest 1 minute, then cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and guacamole on the side.