Recipe Index

Ingredients

• 1 tbsp sriracha
• 3 tbsp Japanese mayonnaise
• 1 lime, zest and 1 tsp lime juice
• ½ tsp soy sauce
• 1 lime, juice only
• ½ lemon, juice only
• ½ tsp sugar (any white sugar)
• 1½ tbsp light soy sauce
• pinch of salt
• 2 x 3½oz salmon fillets, sushi grade, skin removed, finely chopped
• handful fresh chives, finely snipped
• 1 tbsp sesame seeds
• 1 garlic clove, grated
• ¾oz fresh root ginger, peeled and grated
• 1 tbsp sesame oil
• 2 tbsp extra virgin olive oil
• 7fl oz vegetable oil, for frying
• 2 small–medium flour tortillas
• ¼ red onion, thinly sliced
• small handful fresh coriander leaves
• ½ avocado, peeled, stone removed and sliced

Method

1. Stir the sriracha, Japanese mayonnaise, lime zest with its teaspoon of lime juice and the half teaspoon of soy sauce together in a bowl and set this mayo aside.
2. In a second bowl mix the lime juice, lemon juice, sugar, light soy sauce and pinch of salt into the pouring sauce.
3. Put the finely chopped salmon fillets in a large heatproof bowl with two thirds of the snipped chives, the sesame seeds, grated garlic clove and grated fresh root ginger, and stir them together thoroughly.
4. Heat the sesame oil and extra virgin olive oil in a small frying pan over medium-high heat for 2 minutes until just shy of smoking, then pour the hot oil over the salmon mixture and stir a few times so the fish sears and every piece gets coated.
5. Stir the pouring sauce through the seared salmon, then heat the vegetable oil in a frying pan over medium heat for 2 to 3 minutes.
6. Fry each flour tortilla in the hot oil for 2 to 3 minutes per side until golden-brown and crisp, draining them on kitchen paper as they come out; never leave the pan unattended while the oil is hot.
7. Spread the sriracha mayo over one side of each tostada and spoon the salmon mixture on top, letting excess liquid drain back into the bowl as you go, then flatten the fish to cover each tortilla.
8. Scatter the remaining chives, thinly sliced red onion and coriander leaves over the tostadas, fan the avocado slices across the top, drizzle a spoonful of the reserved salmon liquid over each and serve them at once.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data