Salmon Poke Tostada

In this fusion of fresh island flavors and satisfying crunch, tender salmon is tossed in a bright blend of lime, pineapple juice, ginger, tamari, and sesame oil for a sweet-savory balance. Crisp cucumber, radish, and red onion add texture, while creamy avocado cilantro crema brings richness to every bite. Served on a crisp corn tortilla and finished with tobiko, toasted sesame seeds, and scallions, this dish delivers lean protein, heart-healthy omega-3s, and bold, refreshing flavor in one beautifully layered tostada.

INGREDIENTS

4 oz Salmon

2 tsp Sesame Oil

3 Tbsp Pineapple Juice

3 Tbsp Lime Juice

1/8 tsp Red Chili Flake

2 tsp Tamari

1/2 tsp Sriracha

2 tsp Ginger, Minced

3 oz Cucumber, Julienne

3 oz Radish, Sliced

1 oz Red Onion, Julienne

1 each Corn Tortilla

2 Tbsp Avocado Cilantro Crema

2 oz Pineapple, Diced

1.75 g Tobiko

1 oz Scallions, Sliced

1 tsp Black Sesame Seeds, Toasted

AVOCADO CILANTRO CREMA

(recipe yields 12 Tbsp)

1/2 each Avocado

2 Tbsp Greek Yogurt

1/4 Cup Water

1/2 Cup Cilantro, Chopped

1 each Garlic, Clove

1/4 tsp Salt

1/8 tsp Lime Juice

INSTRUCTIONS

1. Dice salmon and add to the bowl, season with sesame oil, pineapple juice, lime juice, red chili flake, tamari, sriracha, and minced ginger.

2. Place the cucumber, radish, and red onion into a bowl with ice water to soak 20 min, then strain and pat dry.

3. Toast tortilla shells in 325° F oven for 15 minutes, or until crispy.

To Make the Avocado Cilantro Crema:

1. Place all ingredients into a blender and puree until smooth.

To Assemble the Tostada:

1. Starting with the tortilla as a base, add avocado crema then the seasoned salmon. Place cucumber on top of salmon, then the pineapple and red onion. Dot tobiko around and garnish with scallion and toasted sesame seeds.