SALT-ROASTED SALMON TOSTADA
Provided by Food Network
Time 2h52m
Yield 6 servings
Number Of Ingredients 36
Steps:
- Preheat an oven to 500 degrees F.
- In a frying pan, heat 2 inches of oil to 360 degrees F.
- Fry tortillas, 1 at a time, until crispy, about 2 minutes(do not fold tortilla). Drain on paper towels and set aside.
- In a baking dish that will hold the salmon in 1 layer, spread half of the salt over the bottom. Arrange salmon on top of salt then cover with remaining salt. Bake for about 8 minutes. The salmon should be pink and moist in the center; insert a knife tip through salt and into a piece of fish to check. Remove salmon from oven and allow to cool slightly. Lift off and remove salt crust with a spatula. Break up salmon with your fingers and place in a bowl; drizzle with a little bit of the vinaigrette. If desired, add cilantro leaves.
- Place a crisp tortilla on each plate. Top with a ladleful of black beans then with a layer of salmon. In a bowl, lightly dress the arugula with remaining cumin vinaigrette. Add sesame seeds and toss well. Place a small mound of greens on each tostada and sprinkle with goat cheese. Place a lime wedge alongside and drizzle with lime-cumin creme fraiche. Serve.
- Combine vinegar, lime juice, cumin, salt, and pepper in a bowl, and mix well. Whisk in the oil until emulsified. Set aside until ready to use.;
- In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
- In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
- Mix together in a small bowl. Use immediately.
SEARED TUNA TOSTADA WITH BLACK BEAN MANGO SALSA
Provided by Bobby Flay
Time 55m
Yield 20 servings
Number Of Ingredients 19
Steps:
- Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
- Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
- Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares just before serving.
- Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
- In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.
SUMMER SALMON TOSTADAS
These tostadas are quite the catch! Pile them high with black beans, avocado, tomato, radish, and green onions. Finish off with a dollop of sour cream. Mix up the recipe and add corn, beef, chicken, or any other of your favorites!
Provided by Kimberly Kays
Categories Seafood Fish Salmon
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.
- Place salmon in the prepared baking dish and sprinkle with cilantro, garlic salt, and pepper. Coat each side of the tortillas with cooking spray and place on a baking sheet.
- Place tortillas on the top rack of the preheated oven and salmon on the bottom rack. Bake tortillas, turning them periodically, until crispy, about 15 minutes. Bake salmon until it flakes easily with a fork, about 20 minutes.
- Meanwhile, puree black beans, hot sauce, chili powder, and cumin in the bowl of a food processor until it forms a thick, chunky paste.
- Spread 1/4 of the bean paste onto each tortilla. Top with avocado and cherry tomatoes. Break apart cooled salmon and divide amongst tortillas. Top with green onions, radishes, salsa, and sour cream.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 38.5 g, Cholesterol 34.4 mg, Fat 14.2 g, Fiber 13.6 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 679.6 mg, Sugar 1.5 g
BLACK BEAN TOSTADAS
I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Provided by Nellie Fiorenzi
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
- Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
- Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
- Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g
BLACK BEAN & SALMON TOSTADA
A quick and tasty dinner that is also super healthy. Pickled jalapenos, cilantro and avocado really add flavor to the simple canned salmon and beans served atop your own crispy-baked tortilla. Serve with brown rice cooked with salsa, or your version of Spanish rice. From Eating Well.
Provided by Tee Lee
Categories Lunch/Snacks
Time 45m
Yield 8 tostadas, 4 serving(s)
Number Of Ingredients 13
Steps:
- Position racks in upper and lower thirds of the oven; preheat oven to 375°F
- Coat tortillas on both sides with cooking spray.
- Place oiled tortillas on 2 baking sheets.
- Bake, turning once, until light brown, 12 to 14 minutes.
- Combine salmon, avocado, and jalapeños in a bowl.
- Combine cabbage, cilantro, and the pickling juice in another bowl.
- Process black beans, sour cream, salsa, and scallions in a food processor until smooth; transfer to a microwave-safe bowl.
- Cover and microwave on High until hot, about 2 minutes.
- To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and then top with the cabbage salad.
- Serve with lime wedges, if desired.
Nutrition Facts : Calories 371.2, Fat 12.8, SaturatedFat 2.9, Cholesterol 29.7, Sodium 232.5, Carbohydrate 46.1, Fiber 13.7, Sugar 1.5, Protein 21.2
BREAKFAST TOSTADAS
A hearty, stick-to-your-ribs bean, hash browns, and egg breakfast tostada that is simple to prepare. Top with additional salsa if desired.
Provided by Soup Loving Nicole
Categories Tostadas
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Divide tostada shells between 4 plates.
- Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
- Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
- In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
- Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 39.6 g, Cholesterol 204.1 mg, Fat 27.2 g, Fiber 10.1 g, Protein 19.8 g, SaturatedFat 8.9 g, Sodium 757.2 mg
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- Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
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