Salt-Roasted Salmon Tostada (Tori Ritchie) Recipe

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Salt-Roasted Salmon Tostada (Tori Ritchie)
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Ingredients
36
Count
Nutrition
1093
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Preheat an oven to 500 degrees F.
  2. In a frying pan, heat 2 inches of oil to 360 degrees F.
  3. Fry tortillas, 1 at a time, until crispy, about 2 minutes(do not fold tortilla). Drain on paper towels and set aside.
  4. In a baking dish that will hold the salmon in 1 layer, spread half of the salt over the bottom. Arrange salmon on top of salt then cover with remaining salt. Bake for about 8 minutes. The salmon should be pink and moist in the center; insert a knife tip through salt and into a piece of fish to check. Remove salmon from oven and allow to cool slightly. Lift off and remove salt crust with a spatula. Break up salmon with your fingers and place in a bowl; drizzle with a little bit of the vinaigrette. If desired, add cilantro leaves.
  5. Place a crisp tortilla on each plate. Top with a ladleful of black beans then with a layer of salmon. In a bowl, lightly dress the arugula with remaining cumin vinaigrette. Add sesame seeds and toss well. Place a small mound of greens on each tostada and sprinkle with goat cheese. Place a lime wedge alongside and drizzle with lime-cumin creme fraiche. Serve.
  6. Lime-Cumin Vinaigrette:
  7. Combine vinegar, lime juice, cumin, salt, and pepper in a bowl, and mix well. Whisk in the oil until emulsified. Set aside until ready to use.
  8. Vegetarian Black Beans:
  9. In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
  10. In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
  11. Lime-Cumin Creme Fraiche:
  12. Mix together in a small bowl. Use immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1092.61 Kcal (4575 kJ)
Calories from fat 356.76 Kcal
% Daily Value*
Total Fat 39.64g 61%
Cholesterol 48.72mg 16%
Sodium 113394.76mg 4725%
Potassium 2981.4mg 63%
Total Carbs 131.93g 44%
Sugars 8.03g 32%
Dietary Fiber 32.48g 130%
Protein 56.91g 114%
Vitamin C 45mg 75%
Vitamin A 0.5mg 16%
Iron 19.9mg 110%
Calcium 654.1mg 65%
Amount Per 100 g
Calories 148.99 Kcal (624 kJ)
Calories from fat 48.65 Kcal
% Daily Value*
Total Fat 5.41g 61%
Cholesterol 6.64mg 16%
Sodium 15462.51mg 4725%
Potassium 406.54mg 63%
Total Carbs 17.99g 44%
Sugars 1.09g 32%
Dietary Fiber 4.43g 130%
Protein 7.76g 114%
Vitamin C 6.1mg 75%
Vitamin A 0.1mg 16%
Iron 2.7mg 110%
Calcium 89.2mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.4
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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