Ingredients

4 each 6 ounces Fresh Salmon (or fresh fish of your choice) Fillets 1 teaspoon Creole seasoning blend 1/2 teaspoon kosher salt 8 small flour tortillas 12 ounces finely shredded cheese (Mexican blend) 6 cups spring mix of lettuce, washed, dried and torn 1/2 cup Citrus Vinaigrette (see recipe below) 1/2 cup cooked corn kernels 4 ounces sliced roasted peppers (red, yellow or poblano) 8 ounces Tomato Salsa (see recipe below) 1/4 cup Chimichurri Sauce (see recipe below) 1 ripe avocado, quartered and cut into fan CITRUS VINAIGRETTE: 2 tablespoons olive oil 2/3 cup rice wine vinegar 1/3 cup orange juice 1 tablespoon Dijon mustard 1 teaspoon honey 2 teaspoons minced garlic 1 tablespoon minced shallots 1/2 teaspoon Creole seasoning 2 tablespoons chopped fresh cilantro CHIMICHURRI SAUCE: 3/4 cup extra virgin olive oil 1/3 cup rice wine vinegar 1/2 cup fresh squeezed lemon juice 2 teaspoons kosher salt 1/2 teaspoon black pepper 1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced 1/2 bunch (1/2 ounce) cilantro, stemmed and minced 1/2 teaspoon dried oregano Scallion tops, thinly sliced 4 teaspoons minced garlic TOMATO SALSA: 1 1/2 pounds plum tomatoes, seeded and diced 1/2 cup finely diced red onion 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro 1 fresh jalapeno (about 2 teaspoons), stemmed and finely diced 1 teaspoon Creole seasoning blend Kosher salt, to taste Juice of one lime 2 tablespoons extra virgin olive oil

Description

Ever Had The Salmon Tostada Salad At A Bahama Breeze Restaurant And Thought, 'I Wish I Could Make This At Home?' Well, Here's The Recipe. '

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