Best Salt Roasted Salmon Tostada Recipes

SALMON POKE TOSTADA

Steps:

• For the passionfruit "yolks": Combine the distilled water with the sodium alginate in a flat-bottomed container. Using an immersion blender, mix to combine until no lumps are floating on the surface, 5 to 7 minutes. Cover with plastic wrap and allow it to rest for 20 to 30 minutes. (You want all the air bubbles created during blending to escape before forming the spheres.)
• Meanwhile, in a blender, combine the passionfruit puree with the calcium lactate until fully incorporated. Place in a squeeze bottle.
• Set aside two small mixing bowls filled with water for rinsing the spheres. Take a small 1- to 2-ounce ladle and just barely fill the bottom of it with 1 teaspoon of the sodium alginate mixture to make it "nonstick". Squeeze about 1/2 ounce passionfruit mixture into the ladle and slowly submerge into the sodium alginate mixture. Once submerged, swirl the passionfruit "yolk" in a circular motion to float it off of the ladle. Keep it in the solution for 3 minutes. (You can do multiple spheres at the same time, but make sure they don't touch each other while in the solution because they will stick together.) Carefully remove the spheres using a slotted spoon and place them in the mixing bowl filled with water to rinse the excess sodium alginate. Serve immediately, or store in mango juice for up to 2 days.
• For the salmon poke: Place the salmon in a large bowl. Cut the serrano in half and remove the seeds, stem and membrane. Dice into small pieces and mix into the salmon.
• For the dressing: Mix together the ponzu, seaweed salad, sesame oil, ginger and radishes in a bowl. Toss the salmon with the dressing.
• For the avocado: Add the avocados, lime juice, salt and sesame seeds to a bowl. Smash the avocado and mix well.
• Place the tostada shells on a serving platter. Spread an even layer of avocado over the shells. Add a few spoonfuls of salmon poke. Finish each tostada with a passionfruit "yolk". Serve.

SUMMER SALMON TOSTADAS

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.

SALMON TOSTADAS

Steps:

• Preheat the oven to 425 degrees, In a small bowl, mix together the brown sugar, kosher salt, ancho chili powder, regular chili powder, garlic powder, onion powder, and black pepper.
• Brush the salmon with olive oil. Sprinkle with the spice mixture and rub to cover the salmon with the spice rub. Place the salmon on a baking sheet covered with foil. Bake for 8-10 minutes for thinner fillets, 12-16 minutes for medium thick fillets, and 18-22 minutes for thick fillets. Salmon is ready when it reaches about 145 degrees.
• To make tostadas: Place the tortillas on a baking sheet or directly on the oven rack. Cook for about 4 minutes on each side until they are crispy. You can cook these at the same time as the salmon or make them while you prep the salmon.
• Pineapple salsa: Mix together the pineapple, jalapeno, red onion, cilantro, lime juice, salt, and pepper.
• Assemble tostadas: Spread the tostadas with the mashed avocado. Top with flaked salmon (just gently break into pieces) and pineapple salsa.