Blackened Salmon Tostadas

Another wedding recipe... this was the recipe I asked the lodge to make as a passed appetizer. This is one of our household favs -- inspired by the great Ivar's Salmonhouse here in Seattle. You can get the larger sized tostada shells and make them more meal-sized. Sometimes I top them with a spicy cilantro aioli that I will add to the blog whenever I make it next. Something about the spice of the blackened seasoning combined with the cooling creamy cilantro flavors... so delicious. Pic coming soon!

Mini Blackened Salmon Tostadas

Ingredients

12 oz wild salmon fillet
1 15oz can refried black beans
1 medium sized avocado, cubed & divided
1 cup pico de gallo salsa (or any red salsa)
Handful of chopped fresh cilantro
12 3-inch mini tostada shells
12 lime wedges, for serving
Cajun blackening seasoning

Directions

• Heat beans over med-low heat until creamy.
• Coat flesh side of salmon fillet with blackening seasoning.
• On either a hot grill or a heated cast iron skillet with 3-4 tbsps canola oil (medium heat)
• Flash cook salmon, flesh side down for 2-3 minutes. Turn salmon over and grill/cook until skin gets crispy, about 5-6 minutes.
• To assemble tostadas, spread black beans over each tostada. Top with 1 oz salmon, avocado chunks and about a tablespoon of salsa. Garnish with cilantro and serve with lime wedges.

Makes 12 tostadas.