Tostada shells are topped with creamy cucumber tzatziki sauce, roasted salmon and a Greek vegetable tapenade with Kalamata olives and feta cheese.
Whereas cooking for a household of 4, it may be simple to fall into some monotony with our dinner plans. Generally, I simply need one thing completely different. This week, I’m switching up what you’ll serve for Taco Tuesday. Greek meals with some Mexican aptitude, my Greek Salmon Tostadas are a scrumptious twist on the crunchy taco dish.
Elements
- Tostada shells: Crunchy flat taco shells made out of both corn or flour.
- Tzatziki sauce: Creamy yogurt, recent dill, cucumber, and brilliant lemon juice, Greek tzatziki is scrumptious and could be made simply at dwelling!
- Salmon: Roasted merely in olive oil, salt, pepper, and oregano till flaky, it’s tasty and fast!
- Vegetable tapenade: A recent, brilliant mixture of cherry tomatoes, shredded cucumber, Kalamata olives, and feta cheese.
Make Greek Tzatziki Sauce
Whereas you should use store-bought tzatziki sauce to your Greek Salmon Tostadas, it’s tremendous simple to make at dwelling. Begin by including your yogurt in a small bowl.
Subsequent, freshly grate in some garlic.
Then add some dill seasoning, recent or dried.
End with recent lemon juice and a few salt, then stir it collectively.
Make Greek Salmon Tostadas
To start out your Greek Salmon Tostadas, preheat your oven to 400 and season your salmon with olive oil, salt, pepper, and oregano. Place it on a ready baking sheet, and roast for about 15-20 minutes.
Whereas the salmon is cooking, make your vegetable tapenade by combining halved cherry tomatoes, shredded cucumber, diced Kalamata olives, and feta cheese. Gown it with olive oil and lemon juice, then stir collectively.
When your salmon is completed, it would flake simply, and be a brilliant orangey-pink.
Assemble your tostadas by layering tzatziki sauce on a tostada shell, then prime with a few of the roasted salmon.
Prime the salmon with the vegetable tapenade, and garnish with jalapeño slices.
Serve and luxuriate in this scrumptious twist of Greek Salmon Tostadas!
Swap Issues Up
- Make it gluten free. Ensure your tostadas are made out of corn tortillas to maintain this dish gluten free.
- Make it vegetarian. Skip the fish, and simply eat it with the tzatziki and tapenade, nonetheless scrumptious and filling!
Regularly Requested Questions:
Must you eat the pores and skin on salmon?
When cooked accurately, the pores and skin on salmon could be crisp and scrumptious. However its a private choice, some folks prefer it and others don’t.
What’s the greatest methodology to cook dinner salmon?
Salmon could be roasted within the oven, cooked on the grill, or seared on the range. All are scrumptious methods to cook dinner this fish.
How do you retailer leftover Greek salmon tostadas?
Protecting all components in separate, air-tight containers within the fridge, leftovers will last as long as 3 days.
Extra Mediterranean Recipes
Did you do that dish and like it? The following time you make it, snap an image and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we are able to admire and share your meal.
If like me, you might be in search of a technique to swap up your dinner plan, then my Greek Salmon Tostadas are certain to please.
No fork required.
Greek Salmon Tostadas
Tostada shells are topped with creamy cucumber tzatziki sauce, roasted salmon and a Greek vegetable tapenade with Kalamata olives and feta cheese.
Servings:
- 8 tostada shells
- 1 cup Greek Tzatziki Sauce (home made or store-bought)
- thinly sliced jalapeño (non-obligatory garnish)
Roasted Salmon
- 1 pound salmon
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Greek Vegetable Tapenade
- 1 cup halved cherry tomatoes
- 1 cup English cucumber (shredded)
- ¼ cup sliced kalamata olives
- ¼ cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
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Pre-heat oven to 400 levels and line a baking sheet with foil. Spray with cooking spray then place salmon on prime. Drizzle with olive oil then sprinkle with salt, pepper and oregano. Bake till it flakes simply with a fork, about 15-20 minutes; put aside.
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Whereas salmon is baking, make the Greek Tzatziki Sauce in a medium bowl; put aside. Subsequent, make the Greek Vegetable Tapenade by mixing collectively all substances in a medium bowl. Toss properly then alter seasoning accordingly; put aside.
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To assemble, place the tostadas on a plate and unfold a pair tablespoons of tzatziki sauce on every. Subsequent, prime with flaked salmon then prime with a pair tablespoons of the Greek Vegetable Tapenade. Garnish with thinly sliced jalapeños if you want for a bit of kick. Serve instantly.
Serving: 2tostadasEnergy: 518kcalCarbohydrates: 29gProtein: 29gFats: 33gSaturated Fats: 8gPolyunsaturated Fats: 7gMonounsaturated Fats: 11gTrans Fats: 1gLdl cholesterol: 81mgSodium: 1384mgPotassium: 776mgFiber: 3gSugar: 4gVitamin A: 534IUVitamin C: 11mgCalcium: 186mgIron: 2mg
