PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
For a perfect summer gathering, serve up grilled salmon tostadas that can be cooked in minutes and presented on a platter so your guests may assemble with their favorite flavors. Serve with a cool Santa Rita white wine and you are set.
I think the best way to spend a summer weekend is grilling out on our deck with a nice glass of Santa Rita wine (or two). The weather may prevent me from lounging on the beach, cocktail in hand, waves crashing in the background and room service on repeat, but it will never get in the way of this girl and her grill… and her wine for that matter.
Wine and grilled food pairings are a quintessential part of summer, so I am thrilled to be partnering up with Santa Rita and Badia in #120DaysOfSummer.
These open faced tacos are crispy, crunchy perfection and layered with fabulous flavors. So let’s chat about those layers…
Corn tortillas. Perfectly toasted, salty and crisp, this is how the tostada party gets started.
Black beans and rice. A step up from the classic, these rice and beans are jazzed up with zesty lime and herbaceous cilantro.
Atlantic salmon marinated in mojo. Citrusy, garlicky, luscious, tender, omega 3 packed salmon with hints of smoky char from the grill. This mojo grilled salmon is loaded with flavor and has become my preferred way to eat my favorite fish.
Salsa. But not just any plain ‘ole salsa, grilled corn and tomato salsa. This salsa is fresh, summery and packed with buttery kernels of corn and juicy, plump tomatoes.
More mojo sauce. Mo’ mojo, less problems.
Queso Fresco. Heaping crumbles of this creamy, soft, mild cheese top these tostadas off like a dream.
I decided to serve the tostadas “platter style”, this way your guests can help themselves and load up on the toppings according to their preference. Besides, a beautiful, large serving plate of food is not only tres chic, it’s also what I like to call easy elegance. Arrange the food on the platter, set it out, mingle with your guests and allow everyone to eat at their own speed.
Easy. Elegant. Done.
Paired with a bottle of crisp and refreshing Santa Rita 120 Sauvignon Blanc, this is how you should be celebrating your 120 days of summer.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- 1 Pound Salmon
- 4 Cloves of Garlic
- ¼ Cup Lime Juice (about 2 limes)
- ½ Cup Orange Juice (about 1 Orange)
- 3 TBS Fresh Cilantro, packed
- 1 tsp Badia Complete Seasoning
- ¼ Cup Olive Oil
- 1 Ear of Fresh Corn – shucked (about 1 cup)
- ½ TBS Unsalted Butter – melted
- 4 Ripe Plum Tomatoes – seeded and small dice (about 1 ½ cups)
- ⅓ Cup Red Onion – finely chopped
- 1 small Jalapeno –finely diced*
- 1 small clove of Garlic – minced
- 1 ½ TBS Cilantro – roughly chopped, packed
- 1 Lime – juice
- ¾ Cup Black Beans – cooked*
- 1 ¼ Cup Long Grain White Rice – cooked
- 1 ½ TBS Cilantro – roughly chopped, packed
- 1 Lime – juice and zest
- Salt and pepper, to taste
- Queso Fresco - crumbled
- Prepare the Mojo: Place all ingredients except the salmon in the bowl of a food processor or blender and pulse until finely chopped. Transfer half the mojo to a large Ziplock, add the salmon and seal to close. Transfer the other half of mojo to a small container. Place both the salmon and the mojo sauce in the refrigerator for 1 hour, turning the salmon once to evenly coat.
- Prepare Grill: Light one chimney full of charcoal. Pour it out on one side of grill. Clean and oil grates. Close grill and let preheat for 5 minutes.
- For gas grill – set half the burners to the highest heat setting. Cover and preheat 10 minutes.
- Grill Corn*: Place corn directly on hot side of grill. Cook, turning occasionally, until charred on all sides and tender, about 10 minutes total, brushing with melted butter during last few minutes of cooking. Remove corn from grill, season with salt and pepper, and allow to rest about 5 minutes, or until cool enough to handle.
- Grill the Salmon: Remove salmon from marinade and season to taste with salt and pepper. Place on the hot side of grill, skin side down and grill for 3-4 minutes, or until skin starts to crisp. Carefully flip salmon over and continue to grill an additional 3-4 minutes for medium-rare, or until desired doneness is achieved. Remove from grill, brush with some of the reserved mojo sauce and allow to rest for a few minutes. Cut salmon into 4 pieces.
- Meanwhile, Prepare the Salsa: Slice corn off the cob and place kernels in a large bowl. Add remaining salsa ingredients and toss gently to combine. Taste and adjust for seasoning with salt and pepper. Set aside.
- For the Cilantro-Lime Black Beans & Rice: Place all ingredients in a large bowl and gently toss together. Taste and adjust for seasoning.
- To Serve: Place a couple tostadas on a plate and top with cilantro-lime black beans and rice, salmon, salsa and queso fresco. Serve with remaining mojo sauce on the side. Enjoy!
* Remove seeds and ribs from jalapeno for a milder salsa.
*You can also roast the corn in the oven. To do so, adjust rack to top position and preheat oven to high broil. Line a baking sheet with aluminum foil. Butter corn and season with salt and pepper. Place corn on baking sheet and broil for 2-3 minutes or until corn is charred on top side. Continue to roast for an additional 3-4 minutes, turning every minute or so, until corn is fully charred. Remove from oven and proceed with recipe as directed.
*Corn salsa will keep, covered in the refrigerator, for up to 5 days. However, salsa is best when fresh.
*To make your own Tostadas:
Pan Cook: Place a skillet over medium heat and add ¼- ½ teaspoon olive oil. Add tortillas, one at a time, to skillet and cook 1 minute per side or until golden. Repeat with remaining tortillas and oil.
Bake: Preheat oven to 400 degrees. Place tortillas in a single layer on a baking sheet lined with aluminum foil. Spray tortillas with cooking spray. Bake, flipping over halfway through, for 5-7 minutes or until crisp. Remove from oven and season with salt while still hot.