Summer Salmon Tostadas Recipes

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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

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 TOSTADA



Salt-Roasted Salmon Tostada image

Provided by Food Network

Time 2h52m

Yield 6 servings

Number Of Ingredients 36

Vegetable oil or peanut oil
6 corn tortillas
6 (4 ounce) skinless salmon fillets
4 to 6 cups pickling salt or coarse sea salt
Lime-Cumin Vinaigrette, recipe follows
Handful of cilantro leaves, optional
3 cups Vegetarian Black Beans, recipe follows, or regular black beans, heated
3 cups arugula
2 teaspoons toasted sesame seeds
6 ounces goat cheese or queso fresco, crumbled
6 lime wedges
Lime-Cumin Creme Fraiche, recipe follows
1/4 cup champagne or red wine vinegar
1 tablespoon fresh lime juice
1/4 to 1/2 teaspoon ground cumin
Salt and pepper
1/3 cup good olive oil
1 pound black beans, soaked in cold water overnight and drained
1 small red onion, diced
1 celery stalk, diced
1 bay leaf
3 tablespoons olive oil
1 red bell pepper, diced
1 tablespoon minced garlic
1 bunch green onions, chopped
8 to 10 fresh basil leaves
1/3 bunch cilantro, chopped
1 teaspoon soy sauce
2 teaspoons lemon juice
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
Salt and freshly ground pepper
1/2 cup creme fraiche
1 tablespoon lime juice
1/2 teaspoon ground cumin
Salt

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.

BLACK BEAN & SALMON TOSTADA



Black Bean & Salmon Tostada image

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

8 corn tortillas
cooking spray
1 (7 ounce) can boneless skinless salmon, drained
1 avocado, diced
2 tablespoons pickled jalapeno peppers, minced
2 tablespoons pickled jalapeno pepper juice, from the jar
2 cups packaged coleslaw mix or 2 cups cabbage, shredded
2 tablespoons cilantro, chopped
1 (15 ounce) can black beans, drained and rinsed
3 tablespoons sour cream
2 tablespoons salsa
2 scallions, chopped
lime wedge (optional)

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

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