{"id":7153,"date":"2019-02-07T07:30:25","date_gmt":"2019-02-07T12:30:25","guid":{"rendered":"http:\/\/www.stripedpineapple.com\/?p=7153"},"modified":"2019-02-06T22:39:18","modified_gmt":"2019-02-07T03:39:18","slug":"bon-appetit-february-salmon-tostadas","status":"publish","type":"post","link":"http:\/\/www.stripedpineapple.com\/?p=7153","title":{"rendered":"Bon Appetit February: Salmon Tostadas"},"content":{"rendered":"

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<\/a>, 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.”<\/p>\n

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.<\/p>\n

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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.<\/p>\n

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.<\/p>\n

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The premise of these tostadas is easy:<\/p>\n