Salmon Tostada
Ingredients
6 oz Superior Fresh salmon fillet
2 tbsp. canola oil
1 container Superior Fresh Butter Lettuce (1 head), shredded
2 street taco size corn tortilla, fried golden brown (or pre-made tostada)
1 tbsp. cajun seasoning
1 cup black bean puree (see recipe below)
1 avocado, diced or sliced
1/2 cup pico (see recipe below)
1/4 cup cilantro lime crema (see recipe below)
3 tbsp. queso fresco, crumbled
1 serrano or jalapeno pepper, sliced for garnish
Pickled red onion, sliced for garnish
BLACK BEAN PUREE
14 oz can black beans
1/4 yellow onion, minced
2 garlic cloves, smashed and minced
1 tbsp. bacon fat or butter
Salt and pepper to taste
PICO DE GALLO
4 roma tomatoes, diced
1/2 red onion, diced
1/2 cup cilantro, chopped (leaves and stems)
2 cloves garlic, smashed and minced
1 serrano pepper, minced (seeds and all)
Juice of 1 lime
Sea salt and freshly ground black pepper
CILANTRO LIME CREMA
1/2 cup mexican crema or sour cream
1/2 cup cilantro, leaves and stems
Juice of 1 lime
Salt and pepper to taste
Preparation
BLACK BEAN PUREE
Saute onion and garlic until golden brown in bacon fat or butter. Add beans and cook until water has evaporated.
Smash 1/2 of the beans with a ladle. Add salt and pepper to taste.
PICO DE GALLO
Combine all ingredients and refrigerate for 1 hour.
CILANTRO LIME CREMA
Combine all ingredients in a food processor and refrigerate for 1 hour.
TOSTADA
Fry 3 corn tortillas until golden brown, sprinkle with cajun seasoning and set aside.
Season salmon with salt and cajun seasoning. In a cast iron skillet, cook salmon on both sides for 3 minutes each. Salmon should be on the medium-rare side. Set aside to rest.
Cut/slice salmon into three equal pieces.
Lay all tortillas on a plate. Divide 1 cup of black bean mixture amongst the three tortillas and spread evenly. Arrange avocado slices, followed by pico, and shredded lettuce.
Top each tostada with salmon, queso, drizzle of crema, and red onion.
Garnish with cilantro leaves and sliced serrano or jalapeno.
