Salmon Tostada

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavours. In this dish it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.

Ingredients

Chamoy sauce

225g apricot jam

¼ cup (60ml) lime juice

2 tsp McCormick Chilli Flakes Crushed

1 tsp McCormick Sea Salt

Charred Corn Relish

2 fresh corn on the cob, husks removed

1 medium tomato, seeded and diced

½ green pepper, diced

1 Tbsp red onion, chopped

2 blood oranges, juice of

Salmon Tostada

4 salmon fillets, skinless

8 tostada shells*

2 avocados, peeled, each sliced 16 times

1 cup (250ml) ml sour cream

Method

1. For the Chamoy sauce place all ingredients in a blender, cover and blend on medium speed until smooth.

2. For the Charred Corn Relish grill corn over medium heat, turning occasionally for 10-12 minutes, or until tender and lightly charred.  Cut corn kernels from cobs and toss with tomatoes, green pepper, onion, blood orange juice and ½ of the Chamoy Sauce in large bowl.  Refrigerate until ready to serve.

3. Pre heat the oven to 180°C, 350°F, Gas Mark 4. Place the salmon in a baking dish, brushing the top of each fillet with 1tbs of the remaining Chamoy sauce.  Bake in the oven for 12-15 minutes, until the fish flakes easy with a fork.  Flake each fillet into large pieces.

4. To assemble the tostadas place 4 avocado slices in each shell, top with around 50ml of the Charred Corn Relish, 2 Tbsp  sour cream and ½ a flaked salmon fillet.  Drizzle with the remaining Chamoy sauce to serve.

*Cooks tip: If tostada shells are unavailable use taco shells.