Salmon Tostada with Chamoy and Charred Corn Relish Recipe #FlavorStory #CincodeMayo

A huge thank you to McCormick for sponsoring this post.  

Cinco de Mayo is just around the corner and I don’t know about you but I love creating fun and delicious Mexican inspired dishes to celebrate. McCormick is celebrating their 125th anniversary this year with Flavor of Together, a year-long program to celebrate the unifying power of flavor and get people around the globe to share their flavor stories with each other. A couple of months ago I shared my Root Beer Float Fudge recipe and now I am excited to share this flavorful Salmon Tostada with Chamoy and Charred Corn Relish recipe just in time for Cinco de Mayo.  

Enjoy!

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Salmon Tostada with Chamoy and Charred Corn Relish

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

 

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavors. 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.

Course: Main Dish

Cuisine: Mexican

Servings: 8

Author: McCormick

Ingredients

• Chamoy Sauce:
• 1 cup apricot jam
• 1/4 cup fresh lime juice
• 2 teaspoons McCormick® Red Pepper Crushed
• 1 teaspoon McCormick® Gourmet Collection Chile Pepper Ancho
• 1 teaspoon salt
• Charred Corn Relish:
• 2 ears fresh corn husks and silk strands removed
• 1 medium tomato seeded and diced (1-cup)
• 1/2 medium green bell pepper diced (1/2 cup)
• 1 tablespoon chopped red onion
• 2 blood oranges juiced (1/2 cup) Substitutions
• Salmon Tostada:
• 4 salmon fillets skin off (4 to 5 ounces each)
• 8 to stada shells (5 inch)
• 2 avocadoes peeled, seeded and each cut into 16 slices
• 1 cup sour cream

Instructions

1. For the Chamoy Sauce, place all ingredients in blender container; cover. Blend on medium speed until smooth. Set aside.
2. For the Corn Relish, grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally. Cut corn kernels from cobs. Toss corn with tomatoes, bell pepper, onion, blood orange juice and 1/2 cup of the Chamoy Sauce in large bowl. Refrigerate until ready to serve.
3. Preheat oven to 350°F. For the Salmon Tostada, place salmon in baking dish. Brush top of each fillet with 1 tablespoon of the remaining Chamoy Sauce. Bake 12 to 15 minutes or until fish flakes easily with a fork. Flake each salmon fillet into large pieces.
4. To assemble tostadas, place 4 avocado slices in each shell. Top each with about 1/4 cup of the corn relish, 2 tablespoon of the sour cream and flakes from 1/2 of a salmon fillet. Drizzle with remaining Chamoy Sauce.

Do you have any favorite Mexican inspired dishes you like to prepare for Cinco de Mayo?