Black Bean Salmon Tostada Food

SUMMER SALMON TOSTADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.
• Place salmon in the prepared baking dish and sprinkle with cilantro, garlic salt, and pepper. Coat each side of the tortillas with cooking spray and place on a baking sheet.
• Place tortillas on the top rack of the preheated oven and salmon on the bottom rack. Bake tortillas, turning them periodically, until crispy, about 15 minutes. Bake salmon until it flakes easily with a fork, about 20 minutes.
• Meanwhile, puree black beans, hot sauce, chili powder, and cumin in the bowl of a food processor until it forms a thick, chunky paste.
• Spread 1/4 of the bean paste onto each tortilla. Top with avocado and cherry tomatoes. Break apart cooled salmon and divide amongst tortillas. Top with green onions, radishes, salsa, and sour cream.

BLACK BEAN & SALMON TOSTADA

Steps:

• Position racks in upper and lower thirds of the oven; preheat oven to 375°F
• Coat tortillas on both sides with cooking spray.
• Place oiled tortillas on 2 baking sheets.
• Bake, turning once, until light brown, 12 to 14 minutes.
• Combine salmon, avocado, and jalapeños in a bowl.
• Combine cabbage, cilantro, and the pickling juice in another bowl.
• Process black beans, sour cream, salsa, and scallions in a food processor until smooth; transfer to a microwave-safe bowl.
• Cover and microwave on High until hot, about 2 minutes.
• To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and then top with the cabbage salad.
• Serve with lime wedges, if desired.

BLACK BEAN AND SALMON SALAD

Steps:

• In a medium sized bowl, flake the salmon with a fork. Add black beans, parsley, scallions, and celery, and toss.
• In a small cup, combine the lime juice, olive oil, garlic, cumin, red pepper flakes, and cayenne and whisk to mix. Add to salmon mixture and toss again.
• Serve at room temperature.