Recipes: Salmon Tostada Salad

 

Tagged:
lemon juice, lettuce, rice wine vinegar, salad, salmon, tostada,

Ever had the Salmon Tostada Salad at a Bahama Breeze restaurant and thought, “I wish I could make this at home?” Well, here’s the recipe.

Admittedly there are quite a number of ingredients here. One way to cut down on your time in the kitchen would be to substitute fresh salsa from the market, rather than making it from scratch.

Recipe Courtesy of Bahama Breeze restaurants.

 

Foodie Byte

Ingredients

4 each 6 ounces Fresh Salmon (or fresh fish of your choice) Fillets
1 teaspoon Creole seasoning blend
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette (see recipe below)
1/2 cup cooked corn kernels
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
1/4 cup Chimichurri Sauce (see recipe below)
1 ripe avocado, quartered and cut into fan
CITRUS VINAIGRETTE: 2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallots
1/2 teaspoon Creole seasoning
2 tablespoons chopped fresh cilantro
CHIMICHURRI SAUCE: 3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 teaspoon dried oregano
Scallion tops, thinly sliced
4 teaspoons minced garlic
TOMATO SALSA: 1 1/2 pounds plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 fresh jalapeno (about 2 teaspoons), stemmed and finely diced
1 teaspoon Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 tablespoons extra virgin olive oil

Preparation

Preheat oven to 375ºF.
Season fish on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145ºF. Remove from grill.
While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound 1/4 of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
CITRUS VINAIGRETTE: Mix all ingredients together. Refrigerate.
CHIMICHURRI SAUCE: Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
TOMATO SALSA: Mix all ingredients together. Refrigerate.

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