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Salmon Tostada Salad
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Description
Moist, flaky and spicy baked salmon atop a black bean tostada salad.
Ingredients
- FOR THE SALMON:
- 2 whole (8 Oz. Size) Salmon Fillets
- 1 can (4 Oz. Size) Diced Green Chilies
- 3 Tablespoons Salsa
- FOR THE TOSTADA:
- 4 whole Corn Tortillas
- 1 can (15 Oz. Size) Re-Fried Black Beans With Green Chilies
- 2 Tablespoons Shredded Pepper Jack Cheese
- 3 Tablespoons Salsa
- 3 cups Romaine Lettuce, Shredded
- 3 Tablespoons Red Onion, Thinly Sliced
- 1 whole Tomato, Diced
- 2 Tablespoons Cilantro, Chopped
- FOR THE CREMA:
- ½ whole Ripe Avocado, Mashed
- ¼ cups Nonfat Plain Greek Yogurt
- 1 whole Lime, Juiced
Preparation
1. Preheat oven to 400 F. Add a fillet of salmon on top of a large sheet of aluminum foil. Top with half of the green chilies and salsa. Wrap foil tightly around the salmon so that no steam escapes. Repeat with the other fillet. Place on a baking tray and cook in the oven for 20 minutes. Remove pan from oven. Remove salmon from foil and flake it. Set aside.
2. Spray both sides of the tortillas with olive oil spray. Place on a baking sheet in a single layer and cook until tortillas are crisp, about 3-5 minutes.
3. Meanwhile, heat beans in a small saucepan over medium heat. Make the avocado crema in a small bowl. Mix all ingredients together and refrigerate until ready to use.
4. Once everything is heated, spread a layer of beans on the tortillas. Top each with cheese, salsa, lettuce, red onion, tomato and cilantro. Add flaked salmon and top salmon with avocado crema. Serve and enjoy!
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