Salmon Tostada Recipe
Blackened Salmon, Corn Tortillas, Guacamole, Romaine, Pico De Gallo, Feta, Chimichurri, Lemon.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Salmon
Preheat a skillet over medium-high heat. Coat the salmon fillets with olive oil, and season with blackening seasoning, salt, and pepper.
- 2
Cook the Salmon
Place the salmon fillets in the hot skillet and cook for about 4-5 minutes on each side until blackened and cooked through. Remove from heat and let rest.
- 3
Prepare the Tortillas
In the same skillet, lightly toast the corn tortillas for about 1-2 minutes on each side until warm and slightly crispy. Remove and set aside.
- 4
Assemble the Tostadas
Spread guacamole on each tortilla, then layer with shredded romaine lettuce, cooked salmon (flaked), pico de gallo, and crumbled feta cheese.
- 5
Add Chimichurri and Lemon
Drizzle chimichurri sauce over the top and squeeze fresh lemon juice to taste.
- 6
Serve
Serve immediately while warm, garnished with additional lemon wedges if desired.