Forget grilling or baking a salmon fillet. We’re taking the fatty fish and transforming it into a delicious plate of homemade tostadas. Featuring tropical salmon tartare and rich chipotle crema, this recipe from Chef Mika Leon is sure to please even the pickiest eaters. Consider this a delicious recipe to make for summer, as it’s equal parts refreshing and filling.
Who is Chef Mika Leon?
Chef Mika Leon, who owns the restaurant concept Caja Caliente in Miami, Florida, has been cooking for as long as she can remember. In fact, restaurants are essentially in Leon’s blood. Her grandfather, who migrated from Spain to Cuba in the ‘60s, opened a chain of family-run Cuban eateries in the ‘70s. Today, Chef Leon continues the family legacy with her own restaurant, Caja Caliente, which specializes in Cuban-influenced tacos. In addition to these signature tacos, the restaurant features reinvented family recipes, passed down over four decades.
Tell Me About These Salmon Tostadas
Perfect as a snack or a full meal, Chef Leon’s salmon tostadas are jam-packed with flavor, featuring lemon and orange juice, fresh mango, red onion, chipotle peppers, and tajin. The recipe takes about an hour and a half to make, from start to finish, so plan to block out enough time in your schedule to make this plate come to life.
Read on for a complete step-by-step breakdown on how to create Chef Leon’s homemade tostadas with tropical salmon tartare and chipotle crema. Plus, check out the ingredient list and purchase any items you may be missing before you start chopping in your kitchen.
Place the salmon in a large mixing bowl. Add the lemon and orange juice, olive oil, salt, pepper, cilantro, onion, jalapeno, cucumber, mango, and garlic. Refrigerate for 30-45 minutes.
In a food processor, combine ¼ of the canned chipotle peppers, mayonnaise, cumin, lime juice, and salt. Mix on high until ingredients are well incorporated.
Heat the vegetable oil in a deep, medium-sized skillet on medium to high heat.
Once the oil is hot, place one tortilla at a time in the oil and cook until golden brown on each side. Lightly sprinkle with salt once taken out of the oil.
Assemble the tostada with the chipotle crema as the base and salmon tartare on top. Then sprinkle with chopped cilantro and tajin.