At the end of August, for our last summer hurrah, me, the hubby & our 7 year old spent the week in Whidbey Island, just north of Seattle, where two sets of my uncles and aunts live.
We were spoiled by beautiful weather, gorgeous views and some mighty tasty meals, thanks to our West Coast hosts, who are fantastic cooks along with knowing the best local hot spots for coffee and dining.
Case in point – one memorable meal at the Steelhead Diner (pardon the restaurant lighting in this photo) :
Grilled Alaskan Sockeye Salmon with Creamy Hominy Polenta, Red Cherries
& Smokey Almond with Rosemary Brown Butter Sauce
So, of course, I came home craving all things salmon. And while nothing beats getting it fresh from the Pacific Ocean (or the North Sea for that matter), Trader Joe’s frozen salmon fillets are my usual go-to back home.
Have you ever make tostadas? They are so so easy – you bake your tortillas for 5 minutes at 400 degrees F, then flip them, add your toppings and heat another 5 minutes and dinner is served.
I ended up doing a riff on my Sweetpotato & Kale Tostadas using grilled salmon and jarred roasted red peppers along with Cabot Jalapeño Light Cheddar (I’m one that ignores the “seafood and cheese don’t mix” rule.)Print
Roasted Pepper & Salmon Tostadas
- Yield: 8 tostadas. 1x
- 2 teaspoons canola oil
- 1 1/4 pound salmon fillets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 corn tortillas
- 4 ounces Cabot Jalapeño Light Cheddar, shredded
- 1 (12 ounce) jar of roasted red peppers chopped (about 1 cup chopped)
- Cilantro leaves
- Lemon wedges
- Preheat oven to 400 degrees Fahrenheit.
- Place a grill pan or skillet over medium-high heat and add oil. Sprinkle salt and pepper over salmon fillets. Cook salmon, skin side up, for 3 – 4 minutes then flip. Cook another 3 -4 minutes until salmon is cooked through and flakes easily. (You should be able to easily remove salmon from the skin, which will stick to the pan.)
- Cool salmon for 5 minutes and then flake with a fork.
- On two cookie sheets coated with cooking spray, add tortillas and put in oven. Bake for 5 minutes and remove from oven. Flip tortillas and divide cheese, salmon and roasted peppers among all eight tortillas. Start by sprinkling cheese on each tortilla followed by cooked salmon and then roasted peppers. Return to oven. Bake for another 5 minutes or until cheese is melted and tortillas are crispy.
- Before serving, sprinkle each tostada with a few fresh cilantro leaves and a squeeze of lemon juice.
So so good and like I said, so so easy.
Have you ever made tostadas? What was your favorite meal from this summer, either at home or on vacation?
Sonali- The Foodie Physician
Monday 29th of August 2016
You know I love my seafood and these look so fresh and flavorful! Have I ever made tostadas? Funny you should ask! For my next post, I made tuna tostadas...great minds! Pinning, stumbling and yumming now :)
Thursday 1st of September 2016
Whoo hoo - I must check those tuna tostadas out - yum :)
Thursday 18th of September 2014
Haha - no worries Gwen - glad you liked the lemon chicken :)
Sunday 14th of September 2014
Sounds like such a fun vacation! I adore tostadas...somehow they feel more special than tacos. Maybe because they're more messy. Anyways, love the roasted red pepper salmon flavors together!
Monday 15th of September 2014
You are so right - tostadas seem sexier and they are barely more work compared to tacos :)
Candace @ Cabot
Friday 12th of September 2014
We agree that seafood and cheese can be the very best of friends, especially when you give it a bit of a kick with Jalapeño Cheddar. I'm always looking for new salmon recipes. This one is going immediately in the queue!
Monday 15th of September 2014
I knew we'd see eye to eye on this rule, Candace :) Let me know how they turn out! I'm thinking some Maine Lobstah would be a nice substitution at some point too.