Crispy Salmon Corn Tortilla Quesadillas

Steps

1. Make the salsa first: stir the tomato, red onion, jalapeño, cilantro, half the lime juice and a third of the salt in a bowl; set aside.
2. Pat the salmon dry and season it with the chili powder, cumin, garlic powder and another third of the salt.
3. Heat half the canola oil in a large skillet over medium-high heat and cook the salmon 4 to 5 minutes per side, until it flakes and reaches 145°F (63°C). Move to a plate, flake it, and toss with the remaining lime juice and the last third of the salt.
4. Wipe the skillet. Add the thawed frozen corn kernels and cook 2 minutes over medium-high heat until any moisture cooks off, then add the corn kernels to the salmon.
5. Lay out the corn tortillas. On half of them, scatter half the mozzarella, then the salmon and corn kernel mixture, then the remaining half of the mozzarella; top each with a second corn tortilla.
6. Brush the skillet with a little of the remaining canola oil and cook the quesadillas in batches over medium heat, 2 to 3 minutes per side, until crisp and the cheese melts, using the rest of the canola oil across the batches.
7. Cut into wedges and serve with the tomato salsa and the Greek yogurt for dolloping.