Salmon is basted in chamoy, a sweet and spicy Mexican condiment, and built into a flavor-bursting tostada finished with a charred corn relish.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
- In a blender combine apricot jam, lime juice, red pepper, ancho pepper, and salt. Blend until smooth. Hold refrigerated for service.
Charred Corn Relish
- Set grill to high. Grill corn until tender and lightly charred. Cut kernels from cob.
- In a bowl combine corn, tomatoes, green pepper, blood orange juice, Chamoy sauce, and red onion. Toss until well mixed. Hold refrigerated for service.
- Set oven to 350°F. Place salmon portions on a parchment lined sheet tray. Brush each fillet with 1 tablespoon Chamoy Sauce. Bake until fish reaches an internal temperature of 145°F.
- Flake salmon into large pieces and hold refrigerated for service.
- For each serving, top 2 tostada shells each with 4 slices avocado. Top each with 1/4 cup of Charred Corn Relish, 2 tablespoons sour cream, and 1/2 salmon fillet. Drizzle each with 1 tablespoon if Chamoy Sauce. Serve chilled.
Salmon can be warmed at service for a hot version of this tostada.