Place a medium size skillet on the stove over low heat. In a bowl whisk together an egg, water, salt and garlic. Add Psyllium Husk and mix it in quickly until fiber starts to bulk up. Pour this mixture into the skillet and continue to cook until one side is slightly brown. Flip it over to the other side and cook until it is slightly brown. Turn off the heat. Sprinkle with cheese and coconut aminos teriyaki sauce. Put a slice of salmon and fold this quesadilla in half.
Serve it warm with coconut kefir or sour cream on the side.