Natural Healing: Salmon Tostadas with Fresh Mango Salsa

November/December 2003
By The Herb Companion staff 
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Serves 4

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  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound salmon fillet
  • 2 tablespoons fresh lime juice
  • 4 corn tortillas
  • 3 cups shredded lettuce

Salsa

  • 1 mango, peeled and diced
  • 1 cup corn kernels
  • 1 cup peeled and diced jicama
  • 1/2 cup diced red bell pepper
  • 1 tablespoon chopped cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 3 garlic cloves, pressed
  • 1/3 cup orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 lime, quartered, for garnish
  1. Combine cumin, coriander, salt and pepper in a small bowl. Rinse the fish, pat dry and rub with the spice mixture.
  2. Arrange fish on a baking sheet lined with aluminum foil and sprinkle with lime juice. Broil for 5 to 10 minutes, until the juices run clear. Remove from broiler and break up into bite-sized chunks.
  3. Combine salsa ingredients in a small bowl. Allow to sit at room temperature for at least 10 minutes to combine flavors.
  4. Warm tortillas in a dry skillet. Assemble tostadas by topping each corn tortilla with 1/4 of the lettuce and fish. Top with salsa and garnish with lime wedges.

Click here for the original article, Natural Healing: Eat Your EFAs.

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