Salmon Tostadas With Citrus Salsa
Recipe by Octavio Peña | Total time: 30 minutes Poached salmon is the perfect canvas for a spicy and tangy salsa. Cilantro stems, onion and garlic flavor the fish during its brief simmer. Habaneros and citrus juice synergize to produce an intensely fruity and bright sauce. It’s a popular flavor combination in Mexico’s Yucatán Peninsula. You can cut back to a single habanero but avoid swapping for a milder chile since it won’t have the same fruity flavor. The chiles are charred along with onion and garlic to add a hint of smokiness, but feel free to skip the charring step if you’d like. Tostadas provide crunch to contrast the tender, flaky fish, while a final topping of avocado and thinly sliced red onion add creaminess and freshness. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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