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Grilled Salmon Quesadillas With Cucumber Salsa


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1 (3/4-inch-thick) salmon fillet (about 8 ounces)

8 (6-inch) flour tortillas

1 cup (4 ounces) shredded Monterey Jack cheese

1/2 cup (2 ounces) goat cheese, crumbled

2 fresh jalapeƱo peppers, seeded and thinly sliced

Cucumber Salsa

Garnish: fresh cilantro sprigs

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