"Asian Inspired Fish Tacos; Tostada Style", by Chef Nina Faustmann

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Similar Image Of Salmon Tostada - image at: www.menuism.com/.../bahama-breeze-tukwila-359674


After a long workout at my gym, I came home to find that my mother had broiled up a nice organic filet of salmon that we were to split for dinner.  As I came up to the stove where the lonely room temperature fish sat on a metal dish, I thought to myself, “What can I do with this?”  I scrounged through the fridge and cabinet and minutes later I had the following items on the counter; avocado, wasabi mayo, lemon, honey, Chinese egg noodles, green onion, carrots, spinach, corn tostadas and Sriracha sauce. I always love to make Mexican tostadas with lots of cheese, refried beans, left over protein and veggies, but why not use them as a base for the standard fish taco? I topped the crunchy tostada with a wasabi mayo, lemon, and honey slaw of chopped egg noodles, green onion, carrots and spinach. That was then layered with warm pulled salmon, thinly sliced avocado and chopped cilantro. To finish off the two mounds of goodness, I added a couple of teaspoons of my newly found love, Sriracha sauce. I plopped down on the couch with my plate along with a glass of cool Pinot Grigio and devoured my concoction in less than 10 minutes. The whole time my mother stared at me the usual odd way after I create these so called “garbage meals”. It’s always enjoyable building meals from what is only in your fridge; a good way to clean out what you have in stock and use the creative side of your brain.

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