Salmon Tostada with Chamoy and Charred Corn Relish

Salmon Tostada with Chamoy and Charred Corn Relish

Salmon Tostada with Chamoy and Charred Corn Relish

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavours. In this dish it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.
  • 50 millilitre (2 fluid ounce) lime juice

  • 2 teaspoon Chilli Flakes

  • 1 teaspoon Sea Salt

  • Charred Corn Relish

  • 2 fresh corn on the cob, husks removed

  • 1 medium tomato, seeded and diced

  • ½ green pepper, diced

  • 1 tablespoons red onion, chopped

  • 2 blood oranges, juice of

  • Salmon Tostada

  • 4 salmon fillets, skinless

  • 8 tostada shells*

  • 2 avocados, peeled, each sliced 16 times

  • 225 millilitre (8 fluid ounce) sour cream

  • 225 gram (8 ounce) apricot jam


  • 1 For the Chamoy sauce place all ingredients in a blender, cover and blend on medium speed until smooth.
  • 2 For the Charred Corn Relish grill corn over medium heat, turning occasionally for 10-12 minutes, or until tender and lightly charred. Cut corn kernels from cobs and toss with tomatoes, green pepper, onion, blood orange juice and ½ of the Chamoy Sauce in large bowl. Refrigerate until ready to serve.
  • 3 Pre heat the oven to 180°C, 350°F, Gas Mark 4. Place the salmon in a baking dish, brushing the top of each fillet with 1tbs of the remaining Chamoy sauce. Bake in the oven for 12-15 minutes, until the fish flakes easy with a fork. Flake each fillet into large pieces.
  • 4 To assemble the tostadas place 4 avacado slices in each shell, top with around 50ml of the Charred Corn Relish, 2 tbs sour cream and ½ a flaked salmon fillet. Drizzle with the remaining Chamoy sauce to serve.