I found this recipe while looking for inspiration for canned salmon. We have plenty of it since my hubby’s family catch it fresh, then can it for future use. It’s an excellent ingredient, since it packs a ton of valuable omega 3s, and versatile; it’s great hot or cold.
I downloaded a salmon cookbook from Eating Well.com, so am trying out some of the recipes. You can check it out here. I made a few minor tweeks: I bought tostadas (see photo) instead of using tortillas. I also heated them in the oven for 5 minutes, then added the bean spread & salmon mix, and heated for another 5 before topping with the other cold ingredients.
Makes: 4 servings, 2 tostadas each
Active time: 25 minutes Total: 25 minutes
6-inch corn tortillas
Canola oil cooking spray
6- to 7-ounce can boneless, skinless salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix or shredded cabbage
2 tablespoons chopped cilantro
15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa scallions, chopped
Lime wedges (optional)
1 Position racks in upper and lower thirds of the oven; preheat to 375°F.
2 Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turn- ing once, until light brown, 12 to 14 minutes.
3. Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
Serve with brown rice cooked with diced tomatoes and onions or salsa.
The finished product 🙂
As I mentioned, I made a few minor modifications. I also skipped the cooking spray and used a non- stick baking rack. The recipe made plenty, but I only made 6 for the hubby and I, and that was enough for dinner, allowing for leftovers the next day. We both agreed this is a funky recipe, worth trying again.