Salmon Tostadas is a modern Fusion recipe (blending Asian and Mexican) for a classic dish of toasted tortillas topped with spiced Japanese mayonnaise, part-cooked salmon in a citrus sauce and avocado slices. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Salmon Tostadas.
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Crispy tortillas are served with salmon in an easy ponzu sauce. All topped with a zesty mayonnaise, avocado, red onion and herbs for a quick meal that is full of flavour. It's important to use sushi grade salmon as it won't be fully cooked. This is a fusion recipe that blends Asian flavours as part of a classic Mexican dish. Traditional tostadas are made with maize tortillas, but here flour tortillas are used.
For the sauce:
Juice of 1 lime
juice of ½ lemon
½ tsp sugar (any white sugar)
1½ tbsp light soy sauce
pinch of salt
For the tostadas:
2 x 100g salmon fillets, sushi grade, skin removed, finely chopped
handful of fresh chives, finely snipped
1 tbsp sesame seeds
1 garlic clove, grated
20g fresh root ginger, peeled and grated
1 tbsp sesame oil
2 tbsp extra virgin olive oil
200ml vegetable oil, for frying
2 small–medium flour tortillas
¼ red onion, thinly sliced
small handful fresh coriander leaves
½ avocado, peeled, stone removed and sliced
Method:
For the mayonnaise, simply mix together all of the ingredients in a bowl and set aside.
To make the sauce, mix all of the ingredients in a bowl and set aside.
For the tostadas, combine the salmon, two-thirds of the chives, sesame seeds, garlic and ginger in a large heat-proof bowl and stir until thoroughly combined.
Heat together the sesame oil and olive oil in a small frying pan over a medium–high heat for 2 minutes or until just shy of smoking. Carefully pour the oil into the salmon mixture in the bowl and sear. Stir a few times until the oil coats all of the salmon mixture. Pour in the sauce and stir again until completely mixed.
Heat the vegetable oil in a frying pan over a medium heat for 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently place one tortilla into the oil and fry for 2–3 minutes on each side until golden-brown and crispy. Carefully transfer to kitchen paper and repeat with the other tortilla.
Spoon the mayonnaise mixture over each tortilla to cover one side. Spoon the salmon mixture over each tortilla, making sure to drain the mixture slightly so there is not too much liquid (reserve the liquid). Use a spoon to flatten and cover the tortillas with the salmon mixture.
Sprinkle with the remaining chives, red onion and coriander leaves. Place the avocado on top, fanning the avocado slices evenly over the top of each tortilla.
Drizzle with a spoonful of the reserved salmon liquid and serve.
