My entire family/extended family is crazy about salmon. My husband is from Bellingham, Washington, so salmon is in his blood. We had a salmon cook-off at our pre-wedding rehearsal dinner—where I cooked everything, except the fish, so that the uncles could entertain themselves with a salmon grilling throw down. My Uncle Bill, who lives in British Columbia, gets the most amazing salmon up in the Queen Charlotte Islands—this is unforgettable salmon, change your life salmon, dream about it until you get to eat it again salmon. Uncle Bill grills salmon, bakes salmon, smokes salmons. Aunt Noreen even cans salmon (that woman has guts, I tell you). My brother eats it raw, because he’s fancy that way. My son can eat his weight in salmon. My daughter calls it “pink meat” and she loves all things pink.
So that’s the long explanation of how the kiddos came to have salmon and apple quesadillas for lunch today (they both ate every last bite). Our Sunday night dinner was Make Your Own Salmon Tacos. I made a honey mustard meyer lemon garlic chipotle olive oil marinade for the salmon. Then the grill master cooked it to perfection:
Good God, that’s a beautiful piece of fish. It’s a miracle we had leftovers. For the quesadillas, I layered thinly sliced apples, flaked salmon, and shredded cheese on a nice, thick white corn tortilla. I also sprinkled a little dill on top. I highly recommend salmon and apple quesadillas. If you’re feeling decadent or want to make these even more special, you can use a combination of fancy cheeses (like gruyere and herbed goat cheese). However, the kiddos don’t need fancy cheese; they’re just happy to get some pink meat in their lunches.