4 each Salmon Fillets, skin removed, 4 oz portions
8 each Tostada Shells, 5"
2 each Avocado, 16 slices per
1 cup Charred Corn Relish
1 cup Sour Cream
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 of Chamoy Sauce. Serve chilled.
Salmon can be warmed at service for a hot version of this tostada.
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