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4.6 from 5 votes

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course, Snack
Cuisine: American, jamaican, Mexican
Keyword: pineapple, salmon, Tostada Stacks
Servings: 4 Servings
Calories: 708kcal
Author: halfbakedharvest

Ingredients

Salmon

Salsa

  • 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

To assemble

  • 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

Instructions

  • 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.

Nutrition

Serving: 4g | Calories: 708kcal | Carbohydrates: 86g | Protein: 36g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 1181mg | Potassium: 1190mg | Fiber: 8g | Sugar: 23g | Vitamin A: 855IU | Vitamin C: 71.4mg | Calcium: 196mg | Iron: 3.9mg