How to make BAHAMA BREEZE'S | Salmon Tostada Salad

salmon

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

tostada shells

🥗Healthier: baked tortilla chips

💰Cheaper: corn tortillas

Corn tortillas can be fried or baked for a homemade tostada.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can be a cost-effective alternative.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions provide a fresh flavor at a lower cost.

Start by making the island vinaigrette dressing: combine olive oil, rice wine vinegar, orange juice, Dijon mustard, honey, minced garlic, minced shallots, Creole seasoning, and chopped fresh cilantro in a bowl.

Chill the dressing in the fridge until ready to use.

Prepare the chimichurri by blending cilantro, parsley, olive oil, rice wine vinegar, lemon juice, kosher salt, black pepper, dried oregano, scallions, and minced garlic in a blender until smooth.

Preheat the oven to 375°F.

Score 7-inch flour tortillas and place them on a baking sheet, lightly spray with olive oil, and bake until lightly brown, about 5 minutes.

Dice 1.5 lbs of fresh vine-ripened tomatoes, removing most of the seeds, and add to a bowl.

Mix in finely chopped red onion, minced fresh jalapeno, chopped cilantro (or substitute), grated garlic, lime juice, olive oil, kosher salt, and Creole seasoning to the diced tomatoes and stir well. Refrigerate until ready to use.

After 5 minutes, remove the tortillas from the oven; they should be crisp.

Sprinkle the baked tortillas with shredded Mexican cheese blend and return to the oven until the cheese is melted.

Season the salmon with kosher salt and Creole seasoning, then sauté in a hot skillet until fully cooked, reaching an internal temperature of 145°F.

In a large bowl, combine spring mix, cooked corn kernels, and drained black beans, then drizzle the island vinaigrette over the mixture and toss well.

On a serving plate, place one of the cheese-laden tostadas, top with the salad mix, then add the fresh garden salsa, and finally place the cooked salmon on top.

Slice an avocado in half, fan it out, and place it on top of the salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens