On the finish of August, for our final summer time hurrah, me, the hubby & our 7 12 months outdated spent the week in Whidbey Island, simply north of Seattle, the place two units of my uncles and aunts are living.
We had been spoiled via gorgeous climate, beautiful perspectives and a few mighty tasty foods, due to our West Coast hosts, who’re implausible chefs in conjunction with realizing the most efficient native scorching spots for espresso and eating.
Living proof – one memorable meal on the Steelhead Diner (pardon the eating place lighting fixtures on this picture) :
Grilled Alaskan Sockeye Salmon with Creamy Hominy Polenta, Crimson Cherries
& Smokey Almond with Rosemary Brown Butter Sauce
Swoon.
So, after all, I got here house yearning all issues salmon. And whilst not anything beats getting it contemporary from the Pacific Ocean (or the North Sea for that topic), Dealer Joe’s frozen salmon fillets are my standard go-to again house.
Have you ever ever make tostadas? They’re so really easy – you bake your tortillas for five mins at 400 levels F, then turn them, upload your toppings and warmth some other 5 mins and dinner is served.
I stopped up doing a riff on my Sweetpotato & Kale Tostadas the usage of grilled salmon and jarred roasted pink peppers in conjunction with Cabot Jalapeño Gentle Cheddar (I’m one who ignores the “seafood and cheese don’t combine” rule.)
- 2 teaspoons olive oil
- 1 1/4 pound salmon fillets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 corn tortillas
- 4 oz Cabot Jalapeño Gentle Cheddar, shredded
- 1 (12 ounce) jar of roasted pink peppers chopped (about 1 cup chopped)
- Cilantro leaves
- Lemon wedges
- Preheat oven to 400 levels Fahrenheit.
- Position a grill pan or skillet over medium-high warmth and upload oil. Sprinkle salt and pepper over salmon fillets. Cook dinner salmon, pores and skin facet up, for three – 4 mins then turn. Cook dinner some other 3 -4 mins till salmon is cooked thru and flakes simply. (You will have to be capable of simply take away salmon from the outside, which can persist with the pan.)
- Cool salmon for five mins after which flake with a fork.
- On two cookie sheets covered with cooking spray, upload tortillas and installed oven. Bake for five mins and take away from oven. Turn tortillas and divide cheese, salmon and roasted peppers amongst all 8 tortillas. Get started via sprinkling cheese on every tortilla adopted via cooked salmon after which roasted peppers. Go back to oven. Bake for some other 5 mins or till cheese is melted and tortillas are crispy.
- Earlier than serving, sprinkle every tostada with a couple of contemporary cilantro leaves and a squeeze of lemon juice.
So so excellent and prefer I mentioned, so really easy.
Have you ever ever made tostadas? What used to be your favourite meal from this summer time, both at house or on holiday?