Weather: 58 degrees, just received a report of a black bear in the yard across the street
What I’m listening to: Summer, George Winston
This may be my favorite dinner I’ve made all summer. These Salmon Tostadas with Mango & Black Beans just really hit the spot. It was one of those meals where both the Alaska and the California in me were very, very happy. We happened to have two impromptu dinner guests the night I was making these and the only complaint we all had about dinner was that there wasn’t more.
You can do all the prep work for the mango & black bean salsa ahead of time, so when it comes time to eat all that’s left to do is grill up a salmon fillet and crisp-fry some corn tortillas. It might even be fun to set everything out and allow everyone to build their own tostadas. Also, this recipe is easily transformed into salmon tacos by frying taco shells rather than tostadas, if you prefer. Either way, they’ll be heavenly.
Salmon Tostadas with Mango & Black Beans
Yields: About 10 tostadas, serves 4-5
- For the Salsa:
- 1 ripe mango, cut into small cubes
- 1 ripe avocado, cut into small cubes
- 1/3c red onion, diced
- 1/2c cilantro, chopped
- 1 can black beans, rinsed and drained
- Juice of half a lime (reserve the rest for salmon)
- salt to taste
- For Salmon:
- 1lb salmon fillet, skin removed
- 1t adobo sauce (from a can of chipotles in adobo)
- 1t honey
- Juice of half a lime
- salt and pepper
- For Tostadas:
- 8-12 corn tortillas (I used white corn)
- oil for frying
- salt
- For Serving:
- Cotija cheese, crumbled
- Lime wedges
- Hot Sauce (like Tapatio)
In a bowl, combine all of the salsa ingredients and gently fold together, being careful not to mash the avocado. Refrigerate until ready to assemble tostadas.
Heat a grill pan or grill over medium heat with a light coat of oil. Season the salmon with salt and pepper. Mix together the adobo, honey, and lime. Spread the mixture over the salmon, evenly coating it. Place salmon in grill pan and cook until nice grill marks are achieved. Flip and cook until medium (or your preference), about 3-4 minutes per side (depending on the thickness/size of your fillet). Allow salmon to rest at least 5 minutes. Flake salmon just when it is time to serve.
Meanwhile, fry the corn tortillas until crisp and golden. Remove to drain on paper towels and salt each tortilla.
To assemble tostadas: take a crisp, hot tostada, top with mango salsa, followed by salmon, then Cotija cheese, hot sauce, and lime. Serve.
