Salmon Tostada Recipe
Norwegian Kvarøy salmon, epazote black beans, red cabbage with smoky chipotle aioli, avocado pineapple jalapeño salsa, pea shoots, tomatillo salsa, queso fresco
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Ingredients
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Tostada Base
Salmon
Epazote Black Beans
Chipotle Aioli
Avocado Pineapple Jalapeño Salsa
Toppings
Method
Prepare the Tostada Base
- 1
Fry the Tortillas
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the corn tortillas, one at a time, frying until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Cook the Salmon
- 2
Season and Cook
Preheat the oven to 400°F (200°C). Rub the Kvarøy salmon fillet with olive oil, salt, and black pepper. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
Prepare the Epazote Black Beans
- 3
- 4
Make the Chipotle Aioli
- 5
Combine Ingredients
In a small bowl, mix together mayonnaise, chipotle in adobo, and lime juice until well combined. Set aside.
Prepare the Avocado Pineapple Jalapeño Salsa
- 6
Mix the Salsa
In a medium bowl, combine diced avocado, pineapple, minced jalapeño, chopped cilantro, and lime juice. Stir gently to combine and set aside.
