El Tovar Salmon Tostada

A signature recipe from the iconic Grand Canyon lodge El Tovar. This recipe is several in one, all combining to make a simply mouth-watering dish of toasted corn tortillas, dressed organic greens topped with a salmon fillet, corn salsa, sour cream-lime with a side of Poblano Black Bean Rice. Don't let the recipe scare you. Though there are several components, each is very easy and not time consuming to prepare. The components will quickly give you ideas of where to use them in other dishes as well. The recipe is naturally gluten-free.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings Serves 4

Calories 891kcal

Author Toni Dash

Ingredients

Ingredients for El Tovar Poblano Black Bean Rice

½ oz cotton seed or canola oil
½ yellow onion , finely diced
¼ cup canned black beans , drained and rinsed
¼ cup roasted Poblano chilies , diced
3 cups cooked white rice
1 tablespoon chopped cilantro
Salt and pepper to taste

Ingredients for Lime Sour Cream:

1 cup sour cream
2 tablespoon lime juice

Ingredients for Roasted Corn Salsa:

1 cup canola oil
3 ears fresh corn
½ each jalapeno pepper , seeded, minced
¼ each green bell pepper , finely diced
¼ each red bell pepper , finely diced
1 tablespoon cilantro , chopped
¼ each red onion , finely diced
1 medium tomato , chopped
½ cup V-8 juice
Salt and pepper to taste

Ingredients for Tequila Vinaigrette:

1/4 liter tequila; cook out alcohol in sauce pan and reduce to one quarter of original volume
½ cup cotton seed or canola oil
2 oz olive oil extra virgin
1 teaspoon fresh garlic
1 ounce fresh cilantro
1 ounce honey
2 ounce prickly pear syrup
1 ounce white vinegar

Ingredients for the El Tovar Salmon Tostada:

½ cup canola oil
4 6- ounce salmon fillets
6 ounces Spring Mix (greens)
1 recipe Poblano black bean rice (see following)
1 recipe Lime Sour Cream (see following)
1 recipe Tequila Vinaigrette (see following)
1 recipe Roasted Corn Salsa (see following)
4 6- inch blue corn tortillas , baked until crisp in a 350 degree oven*
4 6- inch red corn tortilla , baked until crisp in a 350 degree oven*

Instructions

Instructions for El Tovar Poblano Black Bean Rice:

Heat a sauté pan over medium high heat, add oil and sauté onion until translucent. Add chiles and beans cook until hot.
Add rice and incorporated until mixed
Add cilantro and salt and pepper to taste.
Set aside until constructing the tostada.

Instructions for Lime Sour Cream:

Mix ingredients in bowl with whisk.
Pour mixture into plastic bottle with squirt top.

Instructions for Roasted Corn Salsa:

Oil corn and grill on a grill; cool and remove corn from cob with knife.
Place all ingredients and bowl; mix well. Set aside until constructing the tostadas.

Instructions for Tequila Vinaigarette:

Place all ingredients into blender and puree, strain through fine sieve and chill before using.

Instructions for El Tovar Salmon Tostada:

Sear salmon in hot sauté pan with a small amount of canola oil for 4 minutes per side to achieve medium rare, or longer if desired. Set aside and keep warm
Dress the greens in tequila vinaigrette
Place a 3 ounce portion of Poblano black bean rice in the center of each plate.
Place one blue tortilla at 3 o’clock on the plate and on red tortilla at 8 o’clock
Add greens on top of the tortillas on each plate
Place the salmon on top of the greens on each plate.
Top each salmon with some of the corn salsa.
Use a squirt bottle of the sour cream to squeeze lines from 8 o’clock to 2 o’clock the again from 4 o’ clock to 10 o’clock.

Notes

*regular corn tortillas may be substituted if colored corn tortillas are not available.

Nutrition