Ingredients

Scale

Mojo Salmon:

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

Grilled Corn Salsa:

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)
1/3 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

Cilantro-Lime Black Beans & Rice:

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)

Serving:

Tostadas*
Queso Fresco – crumbled

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Instructions

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!

Notes

*Drain and rinse black beans if canned
* 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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main