Grilled Salmon Salad Tostadas
A Mexican dish, with salmon marinated in lime and Tequila and a hot taco salsa.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main,Salad | Fry,Griddle | Less than 30 minutes |
Ingredients
- 350g salmon fillet, skinned
- juice 1 lime, reserving half
- 15ml spoon Tequila
- 410g can pinto beans, drained and rinsed
- 1 red chilli, deseeded and chopped
- 1 red onion, finely sliced
- 15g pack coriander, finely chopped
- 1 avocado, skinned and sliced at an angle
- 1 little gem lettuce, finely shredded
- corn oil for frying
- 4 x wheat tortillas
- 340g jar taco salsa
Method
For the salad base: Place the salmon in a non metallic bowl and add half the lime juice and Tequila. Leave to marinade for 1 hour.
In another bowl, combine together the remaining salad ingredients, along with the remaining lime juice. Put to one side.
Heat a griddle or frying pan and cook the salmon fillet for 3-4 minutes on each side. Put to one side to cool before flaking into chunks and adding to the salad ingredients.
For the tortilla basket: Heat the oil in a frying pan or deep fat fryer, when hot add the tortillas, cook them turning once or twice until they are crisp. This will take aproximately 1 minute. Remove and place on paper to drain.
Fill with the salad ingredients and spoon over the salsa, serve immediately.
