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If you're looking for a lighter option to serve your family this spring, consider this delicious salmon tostada salad. With fresh ingredients such as peppers and avocado and the health benefits of Omega-3 rich salmon, this a nutritious meal your family will enjoy.
Salmon Tostada Salad
4, 6-ounce fresh salmon fillets
1 teaspoon Creole seasoning blend
1/2 teaspoon Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette (see recipe below)
1/2 cup cooked corn kernels
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
1/4 cup Chimichurri Sauce (see recipe below)
1 ripe avocado, quartered and cut into fan
Preheat oven to 375 degrees F.
Season fish on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees. Remove from grill.
While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.