Norwegian Salmon Tostadas

Norwegian Salmon Tostadas

    4 servings

  • 40-60 min

  • Difficulty


Photographer: Michael Grimm

Simple mesquite-seasoned Norwegian Salmon tostadas perfectly complemented by refried beans and shredded cheese for a Tex-Mex flair.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
1 head  iceberg lettuce
4 tsp  mesquite barbeque seasoning
2 tbsp  canola oil
8   tostada shells
1 can  refried black beans
1 cups  Mexican cheese blend, shredded
.75 cups  salsa


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Shred the lettuce. 
  • Sprinkle mesquite seasoning on each fillet. 
  • Heat sauté pan over medium-high heat, add the canola oil and swirl to coat bottom of pan. 
  • Carefully place salmon into pan, and cook for 2-3 minutes until browned, then carefully turn over. 
  • Cook for another 4-6 minutes or to desired temperature. 
  • Heat refried beans in saucepan. 
  • Spread 3-4 tbsp beans on each tostada shell, place two shells overlapping on each plate. 
  • Mound lettuce on top of beans and top with cheese. 
  • Place a salmon fillet on top. 
  • Garnish with salsa.

Serving Suggestion:

  • May add sour cream to tostada.