Name: Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 1 small red onion, thinly sliced crosswise; 6 oz cream cheese, softened; 6 oz soft mild goat cheese at room temperature; 2 teaspoons finely chopped fresh chives; 1/2 teaspoon finely grated fresh lemon zest; 1/4 teaspoon black pepper; 12 (8-inch) flour tortillas (not low-fat); 1 lb sliced smoked salmon (preferably Nova); 1 firm-ripe California avocado; 2 teaspoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 lb cherry tomatoes, halved lengthwise (2 2/3 cups); 4 cups loosely packed arugula leaves (2 to 3 bunches); a large (2-burner) cast-iron griddle

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Smoked-Salmon Quesadillas with Warm Tomatoes and ArugulaJohn Kernick

We prefer Nova salmon for this particular recipe because it's the mildest and least salty. Although Nova has become a general term for smoked salmon, it really describes the delicacy made from fish descended from wild Nova Scotia salmon.

Recipe notes

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