Bon Appetit February: Salmon Tostadas
I leafed through my February issue of Bon Appetit, looking for something to make that I wouldn’t have to shop for, something I magically had all the ingredients for. And then I stumbled upon the Arctic Char Tostadas, which can also be made with salmon, a fish which was lurking in my very own freezer. “Aha!” I thought, “Something I can whip up out of my own larder.”
Well. Three grocery runs later, I finally gave up trying to get all the ingredients I needed and improvised, because clearly grocery organization is not my strong suit. I mean, one look at my pantry with rice noodles and microwave popcorn cozying up together, or a peek into my freezer in which cookie dough and a turkey are being companionable with some old hamburger buns, and I should know this. But I digress.
Tostadas are pretty easy in theory. I mean, you take a crisp tortilla shell and put things on top and there you have it- the toasts of Latin America, if you will (Yes Philip, toasts are a thing and no they are not just sandwiches, thou plebeian). I actually grew up requesting enchiladas for all my birthdays, which were nothing like the enchiladas you’ll find at your church basement potluck and a whole lot more like these tostadas, except topped with refried beans and lemony cabbage and tangy tomato sauce and now I’m hungry. All that to say, tostadas are not a new concept to me.
However, cooking fish is definitely new for me. Fish was not something I liked as a kid, and I still rarely, if ever, crave it, although I will happily fall to if given a plate of fish tacos (Who wouldn’t?). I’d rather eat cabbage and peas than fish, which serves my grocery budget very nicely, but I girded up the metaphorical loins and decided to try my hand at salmon for these fancy little delicacies. The recipe instructed me to bake it for 8-10 minutes, so I did. Raw. Another 10 or so. Still a solid mass of pink. I cooked and cooked and cooked that dratted fish, and nothing much seemed to change, and so finally we ate it, still a little raw for my taste, and please don’t ever ask me to make fish for you.
The premise of these tostadas is easy:
- Spread a shell with ricotta cheese.
- Top it with your baked salmon drenched in the vinaigrette you hopefully have all the ingredients for.
- Add a squeeze of lime, cilantro, capers, and serano chiles if your grocery store has them unlike mine.
- Tada!
Alas, one store was out of the chiles I needed. And then I forgot I needed ricotta, and also, the fish sauce required was suddenly nowhere to be found in my pantry. Sigh. I’m not even going to attempt writing up a recipe for these, because frankly, I did everything wrong. So go read the original here, and make them if you dare. Also, I’d advise a thorough shopping list beforehand. Don’t be like Rachel. 🙂 However, the roommate ate them happily enough, so I suppose the story has a happy ending after all. And don’t they look pretty? I think that’s worth something too.
Also, I learned something in my search to make the fateful vinaigrette without any fish sauce. I found that you can substitute either soy sauce or worcerstershire sauce for fish sauce. So I splashed a little of both into my vinaigrette and it turned out delicious, probably the best part of the meal. But of course, how can anything go wrong with a hill of freshly grated ginger in it? Here’s what is in the vinaigrette, which is delicious far beyond its intended use:
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3 Tbsp. fish sauce, or a spash of soy sauce and a splash of worcestershire
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1 cup rice vinegar
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¼ cup sliced scallions or green onions
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1 ½” piece ginger, peeled, finely grated
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Salt to taste
Now that I’ve tried these, I want to spread everything in my pantry onto a ricotta-laden tortilla shell and see how it turns out. Fresh vegetables! Leftover turkey! Spicy chili sauce! Olives and tomatoes! Doesn’t that sound delicious?
Previous Bon Appetit Recipes
Bon Appetit, August: Plum Salad With Parmesan and Black Pepper
Bon Appetit, September: Fried Bread Panzanella With Ricotta and Herbs
The Foolish Blood Donater, Or, Bon Appetit, October Edition
Bon Appetit, November: Broccoli Caesar
Bon Appetit, December & January: Spicy Pickled Cucumbers
A Year Ago:
Day 9: The Mocksville Graveyard
2 thoughts on “Bon Appetit February: Salmon Tostadas”
Umm. Bring your salmon to me and I’ll cook it to perfect, flaky tenderness! I’m weeping a little bit at the thought of the overcooked fish. But the rest sounds amazing. Must make.
It wasn’t over cooked! It still felt sort of raw after all that time. Probably my oven was up to its usual tricks.