Summer Salmon Tostadas Recipes

Steps:

• For the passionfruit "yolks": Combine the distilled water with the sodium alginate in a flat-bottomed container. Using an immersion blender, mix to combine until no lumps are floating on the surface, 5 to 7 minutes. Cover with plastic wrap and allow it to rest for 20 to 30 minutes. (You want all the air bubbles created during blending to escape before forming the spheres.)
• Meanwhile, in a blender, combine the passionfruit puree with the calcium lactate until fully incorporated. Place in a squeeze bottle.
• Set aside two small mixing bowls filled with water for rinsing the spheres. Take a small 1- to 2-ounce ladle and just barely fill the bottom of it with 1 teaspoon of the sodium alginate mixture to make it "nonstick". Squeeze about 1/2 ounce passionfruit mixture into the ladle and slowly submerge into the sodium alginate mixture. Once submerged, swirl the passionfruit "yolk" in a circular motion to float it off of the ladle. Keep it in the solution for 3 minutes. (You can do multiple spheres at the same time, but make sure they don't touch each other while in the solution because they will stick together.) Carefully remove the spheres using a slotted spoon and place them in the mixing bowl filled with water to rinse the excess sodium alginate. Serve immediately, or store in mango juice for up to 2 days.
• For the salmon poke: Place the salmon in a large bowl. Cut the serrano in half and remove the seeds, stem and membrane. Dice into small pieces and mix into the salmon.
• For the dressing: Mix together the ponzu, seaweed salad, sesame oil, ginger and radishes in a bowl. Toss the salmon with the dressing.
• For the avocado: Add the avocados, lime juice, salt and sesame seeds to a bowl. Smash the avocado and mix well.
• Place the tostada shells on a serving platter. Spread an even layer of avocado over the shells. Add a few spoonfuls of salmon poke. Finish each tostada with a passionfruit "yolk". Serve.

Steps:

• Preheat an oven to 500 degrees F.
• In a frying pan, heat 2 inches of oil to 360 degrees F.
• Fry tortillas, 1 at a time, until crispy, about 2 minutes(do not fold tortilla). Drain on paper towels and set aside.
• In a baking dish that will hold the salmon in 1 layer, spread half of the salt over the bottom. Arrange salmon on top of salt then cover with remaining salt. Bake for about 8 minutes. The salmon should be pink and moist in the center; insert a knife tip through salt and into a piece of fish to check. Remove salmon from oven and allow to cool slightly. Lift off and remove salt crust with a spatula. Break up salmon with your fingers and place in a bowl; drizzle with a little bit of the vinaigrette. If desired, add cilantro leaves.
• Place a crisp tortilla on each plate. Top with a ladleful of black beans then with a layer of salmon. In a bowl, lightly dress the arugula with remaining cumin vinaigrette. Add sesame seeds and toss well. Place a small mound of greens on each tostada and sprinkle with goat cheese. Place a lime wedge alongside and drizzle with lime-cumin creme fraiche. Serve.
• Combine vinegar, lime juice, cumin, salt, and pepper in a bowl, and mix well. Whisk in the oil until emulsified. Set aside until ready to use.;
• In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
• In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
• Mix together in a small bowl. Use immediately.