Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa (Taco Tuesday!!)

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Danny and I love Mexican food (me growing up in the Southwest it has always been a big part of my life and same for Danny growing up in the Dallas area) and we try to do something Mexican each Tuesday night.  We love trying fun Mexican fusion and knew I had to try this recipe when I came across it on the Half Baked Harvest!
Ingredients (Serves 4):
Salmon
  • 1 pound salmon
  • 1/4 cup ketchup
  • 1/4 cup soy sauce (use reduced sodium for less salt)
  • 1 tablespoon fresh orange juice
  • 1 tablespoon molasses
  • 3 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 1 teaspoon fresh ginger
  • 1 clove garlic, minced or grated
  • 1 tablespoon olive oil
Salsa
  • 1/2 pineapple, sliced into sticks and grilled
  • 1 peach, chopped (Optional, when they are not in season can be difficult to get)
  • 1/2 cup grape tomatoes, quartered
  • 3 tablespoons toasted coconut
  • 1 jalapeno, seeds removed and chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • salt and pepper, to taste
To assemble
  • 2 tablespoons olive oil
  • 4 (small) corn tortillas (we like to hand make ours, super simple!!)
  • 1/2 cup cooked black beans, rinsed and drained if canned
  • 1 cup rice cooked with half coconut milk
  • 1/2 cup cheddar cheese, shredded
Instructions
  1. If you choose to use premade corn tortillas, heat a skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.  If you choose to make your own follow the instructions on the back of the Masa bag.  We like to add some Olive oil in the masa mixture.  Divide the mix into how many tortillas you want and use a metal tortilla press into a tortilla.
  2. Preheat the grill to medium high heat.
  3. In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, molasses, curry powder, cayenne pepper, ginger, garlic and olive oil. Whisk to combine.
  4. Add the salmon to a medium size bowl or gallon size ziplock bag and rub with about 1/4 cup of the sauce. Reserve the remaining sauce for later.
  5. When the grill is hot, add the salmon, flesh side down (this is also when I grilled the pineapple for the salsa). Grill about 3-4 minutes and then flip, baste with a little of the jerk sauce and grill about another two to three minutes. Remove the salmon from the grill, allow to cool a few minutes and then remove the skin from the salmon and cut into four equal pieces.
  6. While the salmon cools make the salsa. Grill or broil the pineapple until charred (again, I did this while grilling the salmon). Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, chopped peach (if you are able to get), tomatoes, jalapeño, toasted coconut, cilantro, lime juice and salt. Toss well and taste. Add more salt if needed.
  7. Toss the coconut rice with the black beans.
  8. Preheat the broiler to high.
  9. Divide the rice among the 4 tostadas and top with equal amounts of cheddar cheese. Place under the broiler for 30 seconds or until the cheese is melted, watch closely. Remove from the oven and top each tostada with a piece of salmon and then top with the pineapple peach salsa. Serve and enjoy!!
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