Salmon Tostadas

The first time we made these tostadas at home we couldn’t believe how easy and delicious they were. So when we served them to family over the holidays last year, everyone gobbled them up so quick and declared this the best dish of the night. My aunt and uncle actually went out to buy sushi grade salmon a few days later to recreate these at home. These salmon tostadas are so delicious, simple and quick to make at home. And once you start making them, you’ll start experimenting with different flavours and variations because you too, will be obsessed.

If you’ve ever felt intimidated to either make tostadas yourself at home, or make something with sushi grade salmon, I hope this recipe inspires you to give it a try. It’s always my goal with any recipe to inspire you to make something you thought would be too difficult, time consuming or intimidating. Because, I too, once felt that way (I still do at times), but most of the time it’s just nonsense. Most of the time, you can create something amazing at home too. And these salmon tostadas are a great place to start.

I really hope you love them as much as we do!

Ingredients

Here’s everything you’ll need to make these salmon tostadas at home.

• sushi grade salmon
• Japanese mayonnaise (kewpie): you can use regular mayonnaise, or avocado oil mayo if you prefer. I like kewpie here.
• sriracha
• chives
• low sodium tamari (or low sodium soy sauce)
• sesame oil
• extra large tortillas (corn or flour)
• avocado oil spray

For the toppings:

• avocado, sliced
• radish (daikon, watermelon, or regular)
• furikake
• sesame seeds
• serrano

Which Type of Salmon to Use

Choose sushi-grade or sashimi type of salmon for this poke tostada. Always be sure to ask if you are unsure.

You can find sushi grade salmon at most well stocked fish shops, I get mine from a fish shop here in Toronto at St. Lawrence market because it’s super close to me and always really fresh and delicious.

How to Make Salmon Tostadas

Making salmon tostadas at home is so easy.

The first thing you’ll do is prepare the salmon. The salmon is prepared much like poke, so start by cubing it fairly small.

In a medium sized bowl, combine the mayo and sriracha and mix well. Add the salmon to the bowl along with the chives, tamari and sesame oil.

Cover and keep in the fridge until the tostadas are ready.

How to Make Tostadas in the Oven

Making tostadas in the oven is really easy and my preferred method for doing so at home.

Place the tortilla on a cutting board. Using a small circular object (like a small bowl), cut out three circles from the tortillas.

Transfer the small tortillas to a large baking sheet and spray lightly with avocado oil on both sides. If you don’t have oil spray, just brush with oil.

Place in the oven and bake for nine to ten minutes, flipping halfway through, until crispy and slightly puffed up.

The exact timing will depend on your oven as ovens always vary in terms of how hot they run. Start checking on them after five minutes. You want them to be crispy and slightly browned.

Topping Ideas

The great thing about these salmon poke tostadas is that the options are endless when it comes to toppings. So feel free to make them your own.

I was inspired by many cuisines for these, including Japanese, Hawaiian and Mexican.

Here are some more topping ideas.

• Cilantro
• Shredded cabbage
• Pickled red onions
• Ahi Tuna (instead of salmon)
• Crema instead of mayonnaise

Tips

• Mash the avocado: you can slice it as I did or mash it and spread it on the tostadas. Mashing it beforehand and spreading it on will be easier.
• Always be sure your surface area is clean: when preparing sushi grade salmon to be eaten raw be sure to use a clean cutting board and knife.
• Check the tostadas: to be sure they don’t go from browned to burnt, check on them after five to six minutes to be sure.
• Use a mandolin: to create paper thin radishes, use a mandolin and then a knife to slice them into matchsticks.
• Create smaller tostadas: personally, I prefer the tostadas on the smaller size to be able to eat them easily. When they’re large, they’re a bit more difficult to eat.

Other Salmon Recipes to try

• Salmon Tacos with Mango Salsa
• Slow Baked Salmon with Oregano
• Harissa Salmon and Orzo with Tahini Dressing
• Healthy Salmon Sushi Bowls
• Sweet and Spicy Broiled Salmon
• Healthy Salmon Burgers with Wasabi Aioli
• Smoked Salmon Dip
• Slow Roasted Salmon and Fennel with Citrus
• Jerk Salmon Skewers with Mango Coleslaw

Are you ready to make this? Let’s get to it!

If you make these salmon tostadas please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!‍

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