halfbakedharvest4.6
Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa
Sweet and spicy jerk salmon on a bed of coconut rice with cheddar cheese and black beans that are all sitting atop a crispy tostada. And if you think it is weird to put rice on a tostada, don't. Really, just don't think.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●measuring cup
- ●oven
📝 Preparation Steps
1
Heat a skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about ⏱️ 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
olive oil2 tablespoons
2
Preheat the grill to medium high heat.
3
In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, molasses, curry powder, cayenne pepper, ginger, garlic and olive oil. Whisk to combine.
fresh orange juice1 tablespoonmolasses1 tablespooncurry powder3 teaspoonfresh ginger1 teaspoongarlic (minced or grated)1 cloveolive oil2 tablespoons
4
Add the salmon to a medium size bowl or gallon size ziplock bag and rub with about 1/4 cup of the sauce. Reserve the remaining sauce for later.
salmon1 pound
5
When the grill is hot, add the salmon, flesh side down (this is also when I grilled the pineapple for the salsa). Grill about ⏱️ 3-4 minutes and then flip, baste with a little of the jerk sauce and grill about another two to three minutes. Remove the salmon from the grill, allow to cool a few minutes and then remove the skin from the salmon and cut into four equal pieces.
salmon1 poundpineapple (sliced into sticks and grilled)1/2
6
While the salmon cools make the salsa. Grill or broil the pineapple until charred (again, I did this while grilling the salmon). Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, chopped peach, tomatoes, jalapeño, toasted coconut, cilantro, lime juice and salt. Toss well and taste. Add more salt if needed.
salmon1 poundpineapple (sliced into sticks and grilled)1/2peach (chopped)1toasted coconut3 tablespoonslime (juiced)1
7
Toss the coconut rice with the black beans.
8
Preheat the broiler to high.
9
Divide the rice among the 4 tostadas and top with equal amounts of cheddar cheese. Place under the broiler for ⏱️ 30 seconds or until the cheese is melted, watch closely. Remove from the oven and top each tostada with a piece of salmon and then top with the pineapple peach salsa. Serve.
salmon1 poundpineapple (sliced into sticks and grilled)1/2peach (chopped)1
Nutrition Facts
calories
608 kcal
fat Content
25 g
serving Size
4 g
fiber Content
8 g
sugar Content
23 g
sodium Content
1181 mg
protein Content
36 g
cholesterol Content
77 mg
carbohydrate Content
86 g
saturated Fat Content
6 g
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