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Somewhere between nacho and taco cravings, tostadas bring big crunch to dinner. Load them up with creamy avocado, flakes of fresh fish, and pickled cucumbers.
Contains: milk, fish.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Spring onion or shallot
Serrano pepper (optional)
Wild salmon (see note below)
What You'll Need
Peel and thinly slice the cucumber into half moons. Thinly slice about ¼ cup of spring onion. Finely chop the serrano pepper, if using. In a bowl, combine the cucumber and spring onion, add the juice of ½ lime and ½ teaspoon salt, and stir to combine. Stir in the serrano to taste, if you want some heat. Set aside to let the flavors combine, stirring occasionally, about 10 minutes.
Meanwhile, remove the salmon from the packaging, pat dry with paper towels, and season on both sides with salt. In a cast-iron skillet or nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 4 minutes. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium-well. Transfer to a plate.
Meanwhile, pick the cilantro leaves and toss the stems.
To build the tostadas, place the shells on plates, spread with the avocado crema, and top with flakes of fish and the marinated cucumbers. Scatter with the cilantro leaves, squeeze the remaining lime over the fish and serve warm.