Salmon Tostadas

So many of the memories and milestones I’ve experienced have happened around a plate of freshly grilled salmon.

It began when I was young.  My father would bring home a pound from the store and cook it as he always did:  With honey and barbecue sauce.

He cooked it on momentous occasions:  birthdays, the fourth of July, mother’s days, father’s days, graduations, etc.  I always remember the taste and feeling of those fishments (fishy + moments).

I fondly recall many moments from those times together with my family.  The smell of the fresh, albeit humid summer air while eating out on our back porch talking nonsense.

So what could I possibly do but combine those sweet memories with avocado, lime juice, and Greek yogurt.

This dish is hearty and fulfilling and everything you’d expect it to be.  And those tostadas.  Those game-changing tostadas.

You just can’t go wrong with versatility.

Everything works brilliantly together.  This is the perfect meal in my books.  It has freshness and crispiness and creaminess and all the “ness” you need, really.

The combination of grilled salmon, Greek yogurt, cilantro and avocado makes a texture-laden, creamy and luscious dinner transports me to those fond moments on the back porch.  Or to Mexico, whichever happens to be on my mind.

Salmon Tostadas

(yields 2 servings)

INGREDIENTS:

8 ounces grilled leftover salmon

1/4 cup cilantro, chopped

1/2 cup plain Greek yogurt

1/2 teaspoon cayenne pepper

3 tablespoons lime juice

sea salt & fresh pepper, to taste

1/2 large avocado, sliced

tostada shells

PREPARATION:

In a medium bowl, mix the cilantro, Greek yogurt, lime juice, cayenne pepper, and salt & pepper to taste.  Cover and refrigerate.

Place tostada shells on a plate.  Add half of the avocado slices to one tostada and top with grilled salmon.  Repeat this step with the other tostada and evenly divide the Greek yogurt mixture between the two.  Season lightly and serve immediately.

Enjoy!