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RECIPE: Salmon Tostadas

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Nutritionists advise that salmon and other fish make a healthier tostada or taco. Also substitute fat-free Greek yogurt for the sour cream! And substitute corn tortillas and shells for the white flour versions. Photo courtesy Salmon From Norway.

 

According to Cabo Flats Cantina & Bar, there are 54,000 Mexican restaurants in the U.S., and $39 billion is spent each year on Mexican food.

You can keep some of that restaurant money in your pocket by making these tasty salmon tostadas at home.

Simple mesquite-seasoned salmon tostadas are a tasty Tex-Mex meal. You can grill the salmon or cook it on the stove top.

RECIPE: FRESH SALMON TOSTADAS

Ingredients For 4 Servings

  • 4 each 5-6 ounce salmon fillets, skin removed
  • 1 small head iceberg lettuce
  • 4 teaspoons mesquite barbeque seasoning
  • 2 tablelspoons canola oil
  • 8 tostada shells
  • 1 can refried black beans
  • 1 cup Mexican cheese blend, shredded
  • 3/4 cup salsa
  • Optional garnish: sour cream (substitute plain Greek yogurt)
  • Optional garnish: fresh cilantro leaves
  • Preparation

    1. SHRED the lettuce.

    2. SPRINKLE mesquite seasoning on each fillet. Heat a sauté pan over medium-high heat, add the canola oil and swirl to coat the bottom of the pan. Carefully place the salmon into the pan, and cook for 2-3 minutes until browned.

    3. TURN over carefully and cook for another 4-6 minutes or to desired temperature.

    4. HEAT the refried beans in a saucepan while the salmon finishes cooking.

    5. ASSEMBLE: Place 3-4 tablespoons of beans on each tostada shell, and place two shells overlapping on each plate. Mound lettuce on top of the beans and sprnkle with the cheese. Place a salmon fillet on top. Garnish with salsa and the optional sour cream and cilantro.
     
    Find more salmon recipes at SalmonFromNorway.com.
     
    TACO, TORTILLA, TOSTADA: THE DIFFERENCE

  • A taco is a corn tortilla with filling. Corn tortillas have more flavor and are whole grain. Taco chips are made from corn tortillas.
  • Flour tortillas are more pliable and used to roll burritos, enchiladas and soft tacos. Hard tacos are flour tortillas that have been deep fried into the familiar “U” shape.
  • Burritos are a meal-size alternative to tacos. Tacos are snack foods, and typically have one filling (beef, chicken, fish) plus garnishes (cilantro, lettuce, onion, salsa, sour cream, tomato, etc.). They can be made with corn or flour tortillas. The much larger burritos require a flour tortilla that won’t crack when rolled. It has multiple fillings—beans, cheese, meat, rice, vegetables, etc. While tacos date back to pre-Columbian times, the burrito is a 1940s century invention, credited to an unnamed vendor who wanted to sell rice and beans without having to provide plates.
  • Quesadillas are large flour tortillas toasted on a grill with fillingd (cheese, meat, onion, pepper), folded over and sliced into triangles.
  • >Tostada means toasted, and refers to a “tortilla tostada,” a toasted tortilla.
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