Asian Salmon Tostada

Canned fish is a great van vacation pantry staple, and I always have a few single serve “travel packets'' of honey and soy sauce on hand. This is a Mexican classic via Asia. I’m not usually a huge fan of salmon but the ginger, chili and lime give this dish a real punchy kick, and will win over even the pickiest of eaters. If you don’t want to fry the tortillas to turn them into crunchy tostadas, soft tacos are just as good. The crushed peanuts are a must though! 

Yield

2 servings 

Ingredients list

For the salmon: 

2 x 6oz (170g) can wild sockeye salmon, skinless, boneless 

2 garlic cloves, chopped

Ginger thumb sized piece, grated or chopped

½  teaspoon chili flakes 

Olive oil 

For the dressing: 

1 lime, juice (approx 40mls)

1 teaspoon soy sauce (5mls) 

1 teaspoon honey (5mls) 

To serve: 

4 spring onions, finely sliced 

1 can black beans 15oz (425g)

1 lime, wedges 

Unsalted peanuts, handful, crushed 

4-6 tortillas 

Method 

Whisk the dressing ingredients together and set aside. 

In a large frying pan over a medium heat cook the ginger and garlic for 1 minute, then add the drained salmon. Sprinkle in the chili flakes and pour over the dressing. Cook for a minute or two until the salmon is warmed through, breaking down any very large pieces. 

Push the salmon to one side of the pan and add the drained black beans to heat through. 

In another smaller frying pan over a high heat add a splash of olive oil and cook each tortilla for 1-2 minutes on each side, until golden and crispy. The tortilla should sizzle when it initially hits the pan. 

Layer each tostada with black beans (I like to slightly crush them) salmon, spring onions and peanuts.