INGREDIENTS

1 Mission® 12" Garlic Herb Wrap (10252)  
2 oz. All Purpose Flour  
2 tsp. Kosher Salt  
.5 tsp.  Cayenne Pepper Sauce Pepper 
.5 tsp.  Garlic Powder  
4 oz. Asiago Cheese , shredded 
1 oz. Lemon Dilly Aioli  (see Related Recipe) 
4 oz.  Salmon Filets  
1 Tbsp. + 1 tsp. Olive Oil  
 Salt and Pepper to taste  
3 oz. Red Onions , julienne 
6 oz.  Mixed Greens  
2 slices Beefsteak Tomatoes , sliced 
 Chives to garnish 

DIRECTIONS

1.) Whisk flour, salt, cayenne and garlic powder in stainless bowl. Toss julienne red onions in seasoned flour. Shake off excess flour and set aside.

2.) Brush each side of salmon filet with 1 tsp. of olive oil and season with salt and pepper. Place on preheated grill and cook approximately 1-2 minutes on each side or until cooked to desired doneness.

3.) Heat Mission® Garlic Herb Wrap and place shredded Asiago cheese on one-half of wrap.

4.) Brush wrap with remaining olive oil and place on Panini grill or flattop until lightly golden brown on both sides.

5.) Drop seasoned red onions in fryer for approximately 30-45 seconds or until lightly golden. Drain and set aside.

6.) Cut quesadilla in half for top and bottom of sandwich.

7.) Spread ½ oz of Lemon Dilly Aioli on each half of quesadilla.

8.) Place mixed greens, tomatoes and frizzled red onions on bottom half of quesadilla.

9.) Top with grilled salmon and top half of quesadilla. Cut in half to serve.

10.) Garnish with chives.

Recipe Using Same Product(s)

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