Description
Flaky, citrus-marinated grilled salmon served over crispy tostadas with a fresh corn salsa and cilantro-lime rice. A vibrant, multi-layered dish perfect for a summer evening.
Ingredients
- 1 pound (454g) Salmon
- 4 Cloves of Garlic
- 1/4 cup (59ml) Lime Juice (about 2 limes)
- 1/2 cup (118ml) Orange Juice (about 1 Orange)
- 3 Tablespoons (44ml) Fresh Cilantro (packed)
- 1 teaspoon (4.9ml) Complete Seasoning
- 1/4 cup (59ml) Olive Oil
- 1 Ear of Fresh Corn - shucked (about 1 cup / 237ml)
- 1/2 Tablespoon (7.4ml) Unsalted Butter - melted
- 4 Ripe Plum Tomatoes - seeded and small dice (about 1 1/2 cups / 355ml)
- 1/3 cup (79ml) Red Onion - finely chopped
- 1 small Jalapeno -finely diced*
- 1 small clove of Garlic - minced
- 1 1/2 Tablespoons (22ml) Cilantro - roughly chopped (packed)
- 1 Lime - juice
- 3/4 cup (177ml) Black Beans - cooked*
- 1 1/4 cup (296ml) Long Grain White Rice - cooked
- 1 1/2 Tablespoons (22ml) Cilantro - roughly chopped (packed)
- 1 Lime - juice and zest
- Salt and pepper (to taste)
- Tostadas*
- Queso Fresco - crumbled
Instructions
- Prepare the Mojo: Place all ingredients (garlic, lime juice, orange juice, fresh cilantro, seasoning, olive oil) except the salmon in the bowl of a food processor or blender and pulse until finely chopped. Transfer half the mojo to a large resealable bag, 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 a gas grill, set half the burners to the highest heat setting. Cover and preheat for 10 minutes.
- Grill Corn: Place corn directly on the hot side of the grill. Cook, turning occasionally, until charred on all sides and tender, about 10 minutes total, brushing with melted butter during the last few minutes of cooking. Remove corn from the 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 the 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 the 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 (tomatoes, red onion, jalapeno, garlic, cilantro, lime juice) 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 (black beans, white rice, cilantro, lime juice and zest, salt and pepper) 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 crumbled fresh cheese. 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: 5 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Cuisine: Mexican-inspired