Black Bean & Salmon Tostadas

Salmon certainly needs no introduction. I found a new recipe to try from EatingWell. It's got a Mexican twist to it and I think Patrick and I both really enjoyed this. The recipe does call for canned salmon which I was planning to use fresh (bake it, then flake onto the tostada) but there was no fresh salmon when I went shopping so I'm definitely looking forward to making this again with fresh salmon. Here's the link to the recipe on-line and the recipe is pasted below with my notes. We really tweaked the recipe quite a bit.

Black Bean & Salmon Tostadas Serves 4
Ingredients
8 6-inch corn tortillas -- I used small whole wheat tortillas
Canola oil cooking spray
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
     -- I omitted this completely but feel free to spice yours up!
2 cups coleslaw mix or shredded cabbage -- I was planning to use this but forgot
2 tablespoons chopped cilantro -- Omitted, not a big cilantro fan
1 15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges (optional)

Preparation
Position racks in upper and lower thirds of the oven; preheat to 375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes. Do this if you want the tostadas to be crispy. If you prefer the softer tortilla and would like to wrap up the beans and salmon, skip this step.
Combine salmon, avocado and jalapeños in a bowl. I also added freshly chopped tomato here. Combine cabbage, cilantro and the pickling juice in another bowl. We didn't do this. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
I served with brown rice!

Tastier than it looks! I promise!

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