We would like to say Bienvenida Vanessa W., She lives in a small town in NJ called Audubon.She is married and has 2 children. Self proclaimed foodie and was literally born and raised in the restaurant business. She loves to cook and love sharing great food with everyone and will be sharing here with some guest posts! Gracias, Vanessa!
Spring is the season to freshen up your diet with lighter, greener meals that are both satisfying and seasonal. Big salads packed with fresh ingredients and vibrant flavors make the perfect transition to lighter living and can be great for boosting energy throughout the longer days.
We love Salmon in my family and this Tostada salad uses not only Salmon (super food), but all the wonderful fresh vegatables you can get at the farmers market. Best of all its fast and easy and the kids love it as well. You can just as easy use chicken, steak or shrimp for this recipe for you non salmon lovers. I like it along side a margarita, but that’s my little secret!!!
Try this recipe for Salmon Tostada Salad, a fresh, colorful take on Latin-inspired tostadas packed with fresh peppers, avocado and salsa. Topped with grilled Salmon, it adds the healthful benefits of using fresh fish as a leaner substitute for chicken or steak to create lighter, nutrient-rich spring salads.
- 4 Fresh Salmon Fillets (6 ounces each)
- 1 teaspoon Creole seasoning blend
- 1/2 teaspoon Kosher salt
- 8 small flour tortillas
- 12 ounces finely shredded cheese (Mexican blend)
- 6 cups spring mix of lettuce, washed, dried and torn
- 1/2 cup Citrus Vinaigrette (your favorite brand)
- 1/2 cup cooked corn kernels
- 4 ounces sliced roasted peppers (red, yellow or poblano)
- 8 ounces Tomato Salsa (your favorite brand)
- 1/4 cup Chimichurri Sauce (your favorite brand)
- 1 ripe avocado, quartered and cut into fan
- Preheat oven to 375 degrees.
- Season fish on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145ºF. Remove from grill.
- While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
- Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
- When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.