Salmon Tostada with Chamoy and Charred Corn Relish








Preparation Time



min Oven

Cooking Time

  • Chamoy sauce
  • 225g apricot jam
  • ¼ cup lime juice
  • 2 tsp McCormick Roast Rubs Crushed Herbs
  • 1 tsp McCormick Sea Salt Coarse
  • Charred Corn Relish
  • 2 fresh corn on the cob, husks removed
  • 1 medium tomato, seeded and diced
  • ½ green pepper, diced
  • 1 tbs red onion, chopped
  • 2 blood oranges, juice of
  • Salmon Tostada
  • 4 salmon fillets, skinless
  • 8 tostada shells*
  • 2 avocados, peeled, each sliced 16 times
  • 1 cup sour cream
  1. For the Chamoy sauce place all ingredients in a blender, cover and blend on medium speed until smooth.
  2. For the Charred Corn Relish grill corn over medium heat, turning occasionally for 10-12 minutes, or until tender and lightly charred. Cut corn kernels from cobs and toss with tomatoes, green pepper, onion, blood orange juice and ½ of the Chamoy Sauce in large bowl. Refrigerate until ready to serve.
  3. Pre heat the oven to 180°C, 350°F, Gas Mark 4. Place the salmon in a baking dish, brushing the top of each fillet with 1tbs of the remaining Chamoy sauce. Bake in the oven for 12-15 minutes, until the fish flakes easy with a fork. Flake each fillet into large pieces.
  4. To assemble the tostadas place 4 avacado slices in each shell, top with around 50ml of the Charred Corn Relish, 2 Tbsp sour cream and ½ a flaked salmon fillet. Drizzle with the remaining Chamoy sauce to serve.
  5. *Cooks tip: If tostada shells are unavailable use taco shells.
Recipe Tip

If tostada shells are unavailable use taco shells.

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