Recipe: Salmon Tostadas NEW
This recipe was inspired by one of Bobby Flay’s recipes. Bobby’s my hero when it comes to Southwestern cooking. He’s done the research. He’s lived over and over in Mexico, living the life. His recipes are authentic; which many times means lots of work, special preparation and several ingredients. This one is a simpler, kinder version. As my fans would say, “it’s been Zola-fied”.
Serves 4, can be doubled
4 large flour tortillas. The plate-sized ones usually used for burritos.
4 salmon filet pieces. You decide the size. Skinless is preferred
Olive oil spray
Lime-based marinade in a jar. You decide the brand. You are looking for something sort of tropical.
30 oz. of Black (Kuner brand) Southwestern beans. You can use regular canned black beans, rinsed and drained and then add cumin and cayenne or chili powder if you cannot find the Kuner ones. The Kuner beans do not need to be drained. They are in a sauce.
12 oz of tropical fruit, cubed. You can use a single fruit or a mixture of things like papaya, mango, pineapple etc. You can even used canned fruit.
One half of a small red onion, diced finely
One half of a jalapeno, minced finely
1 Tbl of olive oil
Grated Sea salt
15 minutes before you want to cook, put your salmon in a glass container and drizzle on a half-cup of marinade. Let sit. Don’t marinade too long or marinades with citrus in them will start to “cook” the fish.
Heat peanut oil in a large sauté pan. You’ll need enough to float the tortilla shells one at a time. I use about an inch or maybe a little less. Heat it on high and when it’s ready turn it down to medium. How do you know it’s ready? A couple of ways…it starts to shimmer. You can cut off a small piece of tortilla and gently put in into the oil. If it gets browned quickly and the oil starts to dance while it fries it, it’s ready. Another way is to get a bit of water on your hand and flick it at the oil. If it bounces back off the oil is ready. Just be careful not to burn yourself.
Put each tortilla in the oil and fry until lightly golden brown on one side. Then flip over using a tong. This will only take a minute at most. Drain on paper towels. They will be crisp discs.
Take salmon out of marinade and sauté on medium high, in a pan sprayed with olive oil. You’ll decide how long to sauté depending on how you like your salmon. If you want no pink in the middle, about 5 minutes per side will do it.
While the salmon cooks heat the beans in a sauce pan and make your salsa.
For the salsa:
In a glass bowl, add your fruit, the jalapeno, olive oil and a grate of sea salt. Toss to mix. This is not a spicy, hot salsa. It has just the right amount of zip.
Place each tortilla on a large dinner plate.
Cover with warm beans leaving a crisp rim on the outer edge.
Next place the salsa in the middle, on top of the beans
And finally, the salmon on top.
Drizzle with a bit more marinade (from the jar; not from the marinating pan) and you are ready to serve.
It’s a colorful, flavorful and fairly healthful meal. Nice on a winter day when you feel like salad but want more depth to your meal.
Start the meal with guacamole and chips and you have a party!
Enjoy. Cheers! Zola
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