On the finish of August, for our final summer season hurrah, me, the hubby & our 7 12 months outdated spent the week in Whidbey Island, simply north of Seattle, the place two units of my uncles and aunts reside.
We had been spoiled by lovely climate, beautiful views and a few mighty tasty meals, because of our West Coast hosts, who’re incredible cooks together with realizing one of the best native scorching spots for espresso and eating.
Working example – one memorable meal on the Steelhead Diner (pardon the restaurant lighting on this photograph) :
Grilled Alaskan Sockeye Salmon with Creamy Hominy Polenta, Purple Cherries
& Smokey Almond with Rosemary Brown Butter Sauce
Swoon.
So, after all, I got here house craving all issues salmon. And whereas nothing beats getting it recent from the Pacific Ocean (or the North Sea for that matter), Dealer Joe’s frozen salmon fillets are my ordinary go-to again house.
Have you ever ever make tostadas? They’re so really easy – you bake your tortillas for five minutes at 400 levels F, then flip them, add your toppings and warmth one other 5 minutes and dinner is served.
I ended up doing a riff on my Sweetpotato & Kale Tostadas utilizing grilled salmon and jarred roasted pink peppers together with Cabot Jalapeño Mild Cheddar (I’m one which 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 ounces Cabot Jalapeño Mild 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.
- Place a grill pan or skillet over medium-high warmth and add oil. Sprinkle salt and pepper over salmon fillets. Prepare dinner salmon, pores and skin aspect up, for 3 – 4 minutes then flip. Prepare dinner one other 3 -4 minutes till salmon is cooked by means of and flakes simply. (You must be capable of simply take away salmon from the pores and skin, which can keep on with the pan.)
- Cool salmon for five minutes after which flake with a fork.
- On two cookie sheets coated with cooking spray, add tortillas and put in oven. Bake for five minutes and take away from oven. Flip tortillas and divide cheese, salmon and roasted peppers amongst all eight tortillas. Begin by sprinkling cheese on every tortilla adopted by cooked salmon after which roasted peppers. Return to oven. Bake for an additional 5 minutes or till cheese is melted and tortillas are crispy.
- Earlier than serving, sprinkle every tostada with just a few recent cilantro leaves and a squeeze of lemon juice.
So so good and like I mentioned, so really easy.
Have you ever ever made tostadas? What was your favourite meal from this summer season, both at house or on trip?
