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Salmon adds new riff on family tradition 0

Alison Ashe, Special to 24 hours

Coast chef Pedro Gonzalez used canned salmon to give a new twist to a family favourite. (PHOTO SUBMITTED)

Coast chef Pedro Gonzalez used canned salmon to give a new twist to a family favourite. (PHOTO SUBMITTED)

During the weeks leading up to the holidays, 24 hours presents a series of recipes from top local chefs that make use of basic items that are part of the Greater Vancouver Food Bank Society’s two-day supplemental menu.

On the Greater Vancouver Food Bank Society’s list of most-needed items — meaning foods higher in protein and lower in sodium — is canned salmon, a great option that’s full of omega 3s, and vitamin A and D.

“We in British Columbia are lucky to have an abundance of salmon,” said Kay Thody, the society’s communications manager. “It’s a local product, and when looking at the food bank’s vision of local, accessible and healthy, as often as we can we reinvest in our own local economy is where we want to put our dollars.”

Chef Pedro Gonzalez of Coast restaurant didn’t grow up eating a whole lot of fish in California. But for this week’s recipe, he paid homage to the Mexican comfort food he ate growing up, and was reminded of the chicken salad tostadas his mother used to make.

“She’d boil a whole chicken and then shred it, toss it with mayonnaise, mustard and some of that frozen mixed vegetables and served on a fried corn tortilla,” he said.

Gonzalez’s riff on this childhood favourite replaces the chicken with canned salmon, an ingredient he had no prior experience with. He enjoyed the results nonetheless.

“I think my mom would approve,” he said of his salmon tostada recipe. “She loves everything I make.”

Gonzalez’s recipe lends itself well to personal interpretation.

“What’s great with this is pickled jalapeno,” he said. “If you want, add celery or smoked oysters, even chipotle, but really, the key with mayonnaise-based salads is to not overdo it.”

Gonzalez recommends keeping other ingredients as separate toppings, “so that you can identify what you’re eating.” For example, the black beans and corn are prepared as a salsa. He adds that tostadas are terrific for entertaining.

“If you have a family, or for a party, you can have a tostada bar with a plethora of toppings and everybody makes their own.”

Salmon Tostada with Corn and Black Bean Salsa

For salmon salad

  • Tostadas or fried tortillas
  • Iceberg lettuce, shredded
  • 2 cans of salmon
  • 4 tbl mayonnaise or to taste
  • Minced jalapeno to taste
  • Salt
  • Pepper

For salsa

  • 1 can corn, drained
  • 1 can black beans, drained
  • Lime juice
  • Cilantro
  • For sour cream sauce
  • Sour cream
  • Lime juice
  • Water
  • Cumin

Thin to desired consistency and season to taste.

To assemble, top each tostada with shredded lettuce and spread with salmon salad. Add a spoonful of corn and bean salsa and a drizzle of sour cream sauce. Serves four people.

 

 

 

 

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