Salt Roasted Salmon Tostada Recipes

SALMON POKE TOSTADA

Salmon Poke Tostada image

Provided by Richard Blais

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

4 cups distilled water
2 1/2 teaspoons (5 grams) sodium alginate
3/4 cup passionfruit puree
2 1/2 teaspoons calcium lactate
Mango juice, for storing "yolks" (if not using right away)
2 pounds sushi-grade salmon, diced
1 serrano chile
1/2 cup ponzu
1/2 cup seaweed salad
1/2 cup sesame oil
1 teaspoon grated fresh ginger
4 globe radishes, sliced
2 ripe avocados
1 tablespoon lime juice
1 teaspoon kosher salt
1 teaspoon black sesame seeds
6 tostada shells

Steps:

For the passionfruit "yolks": Combine the distilled water with the sodium alginate in a flat-bottomed container. Using an immersion blender, mix to combine until no lumps are floating on the surface, 5 to 7 minutes. Cover with plastic wrap and allow it to rest for 20 to 30 minutes. (You want all the air bubbles created during blending to escape before forming the spheres.)
Meanwhile, in a blender, combine the passionfruit puree with the calcium lactate until fully incorporated. Place in a squeeze bottle.
Set aside two small mixing bowls filled with water for rinsing the spheres. Take a small 1- to 2-ounce ladle and just barely fill the bottom of it with 1 teaspoon of the sodium alginate mixture to make it "nonstick". Squeeze about 1/2 ounce passionfruit mixture into the ladle and slowly submerge into the sodium alginate mixture. Once submerged, swirl the passionfruit "yolk" in a circular motion to float it off of the ladle. Keep it in the solution for 3 minutes. (You can do multiple spheres at the same time, but make sure they don't touch each other while in the solution because they will stick together.) Carefully remove the spheres using a slotted spoon and place them in the mixing bowl filled with water to rinse the excess sodium alginate. Serve immediately, or store in mango juice for up to 2 days.
For the salmon poke: Place the salmon in a large bowl. Cut the serrano in half and remove the seeds, stem and membrane. Dice into small pieces and mix into the salmon.
For the dressing: Mix together the ponzu, seaweed salad, sesame oil, ginger and radishes in a bowl. Toss the salmon with the dressing.
For the avocado: Add the avocados, lime juice, salt and sesame seeds to a bowl. Smash the avocado and mix well.
Place the tostada shells on a serving platter. Spread an even layer of avocado over the shells. Add a few spoonfuls of salmon poke. Finish each tostada with a passionfruit "yolk". Serve.

SUMMER SALMON TOSTADAS

Summer Salmon Tostadas image

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

Ingredients

canola oil cooking spray
1 (6 ounce) salmon fillet
4 (6 inch) corn tortillas
½ teaspoon dried cilantro
¼ teaspoon garlic salt, or to taste
ground black pepper to taste
1 (15 ounce) can black beans, drained
1 teaspoon hot sauce
½ teaspoon chili powder
½ teaspoon ground cumin
1 avocado, sliced
1 cup cherry tomatoes, quartered
½ cup chopped green onions
½ cup sliced radishes
¼ cup prepared salsa
¼ cup low-fat sour cream

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

SALT-ROASTED SALMON

Salt-Roasted Salmon image

This recipe is adapted from Tom Colicchio's "Think Like a Chef" cookbook. We had a very nice, thick piece of wild salmon, so I decided to try this recipe. I still think I need more practice with making the salt crust and getting it off, but it was a very interesting change of pace for salmon.

Provided by Gay Gilmore

Categories Very Low Carbs

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 1/2 lbs salmon fillets, skin on, cut into serving-size pieces
4 cups coarse salt, approximately (the really big granules, not just kosher)
fresh ground black pepper
extra virgin olive oil
lemon, sections

Steps:

Heat the oven to 400 degrees F.
Heat 1 T oil in a ovenproof skillet (I use cast iron) until it just shimmers (do not let it smoke). Add the salmon skin side down and cook until the skin begins to crisp, about 2-3 minutes.
Mound the salt around and over each piece, trying to get it to really make a cohesive crust on each one (will make removal easier later).
Roast in oven for 5 minutes per inch of thickness. Remove the salmon from the oven and let sit for 2 minutes in the crust. Carefully brush away the salt (the top will look slightly rare but the side will be cooked). Transfer to a clean work surface and finish removing salt with a pastry brush.
Season with a drizzle of extra-virgin olive oil, fresh ground black pepper, and serve with a little lemon.
The salmon will seem a little dry but will not be overcooked. This really brings out the flavor of the salmon.

Nutrition Facts : Calories 246.4, Fat 10.9, SaturatedFat 1.9, Cholesterol 78.4, Sodium 113301.3, Protein 35

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