Monday, June 1, 2020

Blackened Salmon Tostadas with Cilantro Pepita Sauce

Spices inward My deoxyribonucleic acid


For the cilantro pepita sauce

  • ane/three
    pepitas, toasted*

  • ane/2
    of a jalapeño, seeds together with ribs removed

  • 1
    loving cup
    packed cilantro

  • 2
    cloves garlic

  • juice of ii limes

  • ane

  • 1/four
    olive crude

  • 1/two-iii/four
    common salt, to gustation

For the tostadas

  • 4
    corn tortillas

  • ane/iv
    loving cup
    avocado crude oil

  • table salt to sense of taste

For the salmon

  • i
    salmon filet

  • two
    Cajun seasoning*

  • 1
    avocado or olive crude

For serving

  • shredded cerise cabbage

  • cilantro leaves

  • crumbled queso fresco

  • lime wedges

  • cilantro pepita sauce


  1. Begin by making the cilantro pepita sauce. Combine the pepitas, jalapeño, cilantro, garlic, lime juice, love, olive fossil oil, together with ane/two teaspoon of common salt into a nutrient processor. Blend until smooth. Season to taste amongst the additional i/four teaspoon of common salt if desired and blend over again to combine. Set aside.

  2. For the tostadas, estrus a big nonstick skillet over medium-high estrus together with add together the avocado crude. Once hot, add together a tortilla in addition to kid for i-2 minutes per side, or until golden as well as crispy. Remove from pan together with permit drain on newspaper towels. Sprinkle with bounding main salt now on both sides spell it's hot. Repeat amongst remaining tortillas.

  3. For the salmon, rub the filet evenly on all sides with the Cajun seasoning. Heat a large nonstick skillet over medium-high rut. Add the petroleum. Once hot, sear the salmon for three-4 minutes per side, depending on the thickness of your filet, until cooked through. 

  4. To serve, generously spread a few spoonfuls of the cilantro pepita sauce on the tostada, height with the salmon, a handful of ruddy cabbage, a handful of cilantro, a sprinkle of queso fresco, a crush of lime, together with some other spoonful of cilantro pepita sauce. Serve instantly!

Recipe Notes

*To toast pepitas, home them inwards a dry out skillet over medium heat, and toast them until they're gilded chocolate-brown as well as start out to "pop". Watch carefully, they tin can fire rapidly!

*I detect my Cajun seasoning at Whole Foods, but it is pretty readily available at all supermarkets. It might live labeled as blackening seasoning too!

Overhead close up shot of a blackened salmon tostada with green sauce, red cabbage, queso fresco, cilantro, and a lime wedge on a white plate with a silver fork