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.
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
4 salmon fillets, skinless
8 tostada shells*
2 avocados, peeled, each sliced 16 times
1 cup (250ml) ml sour cream
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.