Salmon Tostada with Chamoy and Charred Corn Relish
4
peopleServes
15
minutesPreparation Time
15
min OvenCooking Time
Ingredients
- 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
Directions
- For the Chamoy sauce place all ingredients in a blender, cover and blend on medium speed until smooth.
- 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.
- 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.
- 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.
- *Cooks tip: If tostada shells are unavailable use taco shells.
