It's that time of year when we are busy trying to use any salmon we have in the freezer to make room for what this summer has in store. While we all love our trusty standby salmon recipes, I'm always trying to develop new and creative ways to cook with salmon, too. These salmon tostadas with mango and black beans really hit the spot as the weather warmed up. It was one of those meals where both the Alaska woman and the California girl 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 to go around.
You can do all the prep work for the mango and black bean salsa ahead of time, so when it comes time to eat, all that's left to do is grill 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 and you'll come back for seconds. Maybe even thirds.
Salmon tostadas with mango and 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
• 1/3 cup red onion, diced
• 1/2 cup cilantro, chopped
• 1 can black beans, rinsed and drained
• Juice of half a lime
• Salt to taste
For salmon:
• 1 pound salmon fillet, skin removed
• 1 teaspoon adobo sauce (from a can of chipotles in adobo)
• 1 teaspoon 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 and top with mango salsa, followed by salmon, then cotija cheese, hot sauce and lime. Serve.