Is it really August 14th?
Because it’s so cold here if feels more like October 14th.
I almost made soup today.
I stopped myself because I am determined to not jump ahead in seasons. It is still summer and most everywhere else it is HOT. But it really feels like fall here.
But then sometimes the sun pops out of the clouds and all the sudden it is summer again.
It’s so weird and such typical summer time mountain weather.
Is it weird that I am kind of ready for fall?
I mean I have barely even had summer, but pumpkin spice, crisp apples and Yankee candles (THE BEST) sound pretty cozy and awesome right now.
Oh and Sunday night football, but not because I watch football or really even know anything about football for that matter. I just like to make game day food and bake pumpkin treats.
Because we obviously have to have a sweet treat lying around this house.
My cousin Maggie is already looking for tailgating appetizers and treats.
She’s back in Cleveland and has to deal with my brother Creighton……..
The ultimate Browns fan.
He is a die-hard and the kid loves football more than anything. Unfortunately for her, they run in the same circles and since he has no one around (ahh… meaning me) to make him food, Maggie’s his girl.
So I have fall on the brain.
Football, candles, beer bread and comfort food.
The total opposite of this deliciously tropical summer meal.
But I’d eat this again in a heartbeat anytime of the year.
Sweet and spicy jerk salmon on a bed of coconut rice with cheddar cheese and black beans that are all sitting atop a crispy tostada. And if you think it is weird to put rice on a tostada, don’t. Really, just don’t think.
Just do it because it’s the best thing ever. I told you, we really do eat rice with everything.
Then don’t forget the salsa. The salsa that I have honestly been eating with a spoon all summer long. It’s my favorite thing ever. So freaking good guys. Just trust me.
This whole meal is so tasty, pretty easy, yet also fun + summery!
Oh and last thing, if your not into salmon, chicken works awesome too. I did for the fish haters. They loved it.
Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa
- 1 pound salmon
- 1/4 cup ketchup
- 1/4 cup soy sauce use reduced sodium for less salt
- 1 tablespoon fresh orange juice
- 1 tablespoon molasses
- 3 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1 teaspoon fresh ginger
- 1 clove garlic minced or grated
- 1 tablespoon olive oil
- 1/2 pineapple sliced into sticks and grilled
- 1 peach chopped
- 1/2 cup grape tomatoes quartered
- 3 tablespoons toasted coconut
- 1 jalapeno seeds removed and chopped
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- salt and pepper to taste
- 2 tablespoons olive oil
- 4 corn tortillas small
- 1/2 cup cooked black beans rinsed and drained if canned
- 1 cup [coconut rice |https://www.halfbakedharvest.com/easy-chicken-fajitas-with-thai-mango-slaw-and-coconut-rice/]
- 1/2 cup cheddar cheese shredded
Heat a skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
Preheat the grill to medium high heat.
In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, molasses, curry powder, cayenne pepper, ginger, garlic and olive oil. Whisk to combine.
Add the salmon to a medium size bowl or gallon size ziplock bag and rub with about 1/4 cup of the sauce. Reserve the remaining sauce for later.
When the grill is hot, add the salmon, flesh side down (this is also when I grilled the pineapple for the salsa). Grill about 3-4 minutes and then flip, baste with a little of the jerk sauce and grill about another two to three minutes. Remove the salmon from the grill, allow to cool a few minutes and then remove the skin from the salmon and cut into four equal pieces.
While the salmon cools make the salsa. Grill or broil the pineapple until charred (again, I did this while grilling the salmon). Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, chopped peach, tomatoes, jalapeño, toasted coconut, cilantro, lime juice and salt. Toss well and taste. Add more salt if needed.
Toss the coconut rice with the black beans.
Preheat the broiler to high.
Divide the rice among the 4 tostadas and top with equal amounts of cheddar cheese. Place under the broiler for 30 seconds or until the cheese is melted, watch closely. Remove from the oven and top each tostada with a piece of salmon and then top with the pineapple peach salsa. Serve.
FYI, if it gets any colder I might be posting soup tomorrow. Just saying.