Salmon tostadas
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Nut-free
Crispy tortillas are served with salmon in an easy ponzu sauce. All topped with a zesty mayo, 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.
Each serving provides 694 kcal, 29.6g protein, 14.8g carbohydrate (of which 8.2g sugars), 56.8g fat (of which 8.7g saturates), 2.5g fibre and 2.43g salt.
By Justin Tsang
Ingredients
For the mayo
- 1 tbsp sriracha
- 3 tbsp Japanese mayonnaise
- 1 lime, zest and 1 tsp lime juice
- ½ tsp soy sauce
For the sauce
For the tostadas
- 2 x 100g/3½oz salmon fillets, sushi grade, skin removed, finely chopped
- handful fresh chives, finely snipped
- 1 tbsp sesame seeds
- 1 garlic clove, grated
- 20g/¾oz fresh root ginger, peeled and grated
- 1 tbsp sesame oil
- 2 tbsp extra virgin olive oil
- 200ml/7fl oz 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
To make the mayo, mix 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.
To make the tostadas, put the salmon, two-thirds of the chives, sesame seeds, garlic and ginger in a large heatproof bowl and stir until thoroughly combined.
Heat 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 mayo 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 spoon of the reserved salmon liquid and serve.
