Jerk Salmon Tostadas
A fusion of Jamaican and Mexican cuisine, these jerk salmon tostadas feature spicy salmon on creamy coconut rice, topped with black beans and cheese, providing crunch and bold flavors.
Ingredients
For the Salmon
- 2 pieces salmon fillets (about 6–8 oz each), skin on or off
- 2 tablespoons jerk seasoning (store-bought or homemade; adjust to taste) For less heat, use 1 tablespoon and add smoked paprika.
- to taste salt and freshly ground black pepper Don’t oversalt as jerk mixes often contain salt.
- 2 tablespoons olive oil For brushing salmon and tostadas.
For the Coconut Rice
- 1 cup coconut rice (prepared; or cook 1 cup rice with 1 cup canned coconut milk + 1 cup water) Jasmine rice gives a fragrant result; brown rice can be used with increased liquid.
For Assembly
- 1 cup shredded cheddar cheese Pepper jack or crumbled queso fresco can be used.
- 1 cup black beans, rinsed and drained Keep them warm with a pinch of salt.
- 4 pieces tostadas (store-bought or homemade crispy tortillas) Corn tostadas are gluten-free.
Instructions
Preparation
- Preheat a grill or heavy skillet over medium heat. Lightly brush salmon with 1 tablespoon olive oil.
- Rub both sides of the salmon evenly with jerk seasoning, then season lightly with salt and pepper.
- Place salmon on the hot grill or skillet. Cook for 5–7 minutes per side until flakes easily, reaching an internal temperature of 125–135°F.
- While the salmon cooks, prepare the coconut rice. Rinse rice, combine with coconut milk and water, then bring to a simmer.
- Cover and cook rice until tender (usually 15–18 minutes for jasmine). Fluff with a fork.
- Warm black beans gently in a small saucepan with a pinch of salt.
Assembly
- Lightly brush tostadas with remaining olive oil and warm in a 350°F oven for 4–6 minutes.
- Assemble each tostada: spread about 1/4 cup coconut rice, spoon on black beans, sprinkle with cheddar, and top with jerk salmon.
- Serve immediately to keep tostadas crisp.
Notes
Store components separately in airtight containers for best texture. Cooked salmon and rice last for 3–4 days, beans for 3–4 days as well. Cooked salmon and rice can be frozen for 2–3 months.