Looking for a delicious and satisfying meal that’s packed with protein and flavor? Try this amazing recipe for salmon tostada with black beans and rice! Featuring juicy pan-seared mojo salmon, crispy tortilla shells, creamy queso fresco, and zesty grilled corn salsa, these salmon tostadas are sure to impress. Top it all off with a hearty helping of lime and cilantro-flecked black beans and rice for a truly amazing culinary experience.
Featured comment: Really delicious meal! Husband made this for my dinner – it was beautiful and deliciously tempting. Thank you.” – Smitha
Update: This post was originally published in June 2016. I made updates to the article below to include more information about making tostadas with salmon, black beans and rice.
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About this recipe for salmon tostada
With warm weather fast approaching, I’m getting super amped about hosting swanky summer soirées. Think lots of refreshing drinks, grandiose grilled platters, cozy outdoor lighting, good tunes, and even better humans.
If you’ve ever tried the salmon tostada salad at bahama breeze, you’re going to flip for these these Cuban-inspired tostadas de salmón with black beans and rice. They’re definitely in the running for my new season debut!
Why you’ll love this recipe
Aside from being light while still filling and super pretty on a plate, this recipe is also:
- Easy to Make – You don’t need any fancy kitchen equipment or mad crazy cooking skills to make this gourmet-tasting salmon black bean extravaganza. In fact, the whole process takes less than an hour from start to finish!
- Meal Prep-Friendly – Feel free to get a jumpstart on your meals for the week by prepping the roasted corn salsa and marinating the salmon in mojo sauce ahead of time. When dinnertime rolls around, all you’ll need to do is defrost & grill the salmon and mix up the cilantro lime black beans and rice. Then, just set out your better-than-Chipotle spread for everyone to serve themselves. Easy, peasy!
- Budget-Friendly – Using affordable ingredients such as store-bought tostadas (they even sell them at the dollar store!!), canned black beans, corn on the cob, and rice helps to keep your grocery bill to a minimum while still serving up a brilliantly bougie meal.
- Perfect for Parties – When it comes to party fare, I like to reach for dinner recipes that have the elusive easy-fancy-cheap trifecta. This tostada de salmón spread is all that and a bag of chips!
Ingredients for salmon tostadas
Before you go getting scared off by a long-ish ingredient list, remember we’re making 4 separate elements of this dish: the mojo roasted salmon, cilantro lime rice, black beans, and grilled corn salsa, plus the necessary accouterments for assembling some seriously legit tostadas.
And, despite having multiple pieces, the whole salmon black bean meal will be on the table in just 45 minutes — promise. Feeling better? Good! Now here’s what to grab:
For the salmon tostada salad
- Olive Oil – Just your normal cooking oil is perfect.
- Salmon – Look for a filet that has bright, firm flesh with no discoloration or signs of browning, and has a fresh, ocean-like (but not fishy) scent. Also, don’t overlook frozen salmon, which can often be much cheaper than what’s in the display case.
- Substitutions: Feel free to swap in other types of firm and meaty fish that can stand up to the bold flavors of the marinade. Some good options include mahi-mahi, swordfish, tuna, or even chicken or pork.
- Garlic – Fresh is best, but you can swap in jarred minced garlic in a pinch.
- Limes & Orange – Bottled citrus can’t hold a candle to the flavor of fresh. Make sure to reach for bright, unblemished fruits that are heavy for their size — this means they’ll be nice and juicy!
- Fresh Cilantro – For a pop of herbaceousness.
- Substitution: If you’re not a fan of cilantro, try swapping in parsley instead.
- Sazon Seasoning – This is a Latin seasoning blend. I prefer homemade (always), but you can use store-bought. Just make sure to adjust the salt in this recipe depending upon if your blend is salted or not.
- Tostadas – Make your own by frying corn tortillas in neutral oil till crispy and draining them on paper towels. Or, take the easy route and use store-bought tostada shells instead.
- Queso Fresco – Optional, but great for a pop of creamy salty goodness.
- Substitutions: Other crumbly white cheeses like feta, cotija, or ricotta salata will also work.
- Corn Salsa – While entirely optional, juicy corn salsa tastes great here.
- Pico de Gallo – Fresh pico salsa is also optional; however, it’s a great topping for this salmon tostada.
The black beans and rice
- Black Beans – You can either use homemade black beans or canned. If using a can, make sure you drain the black beans prior to using in this tostada recipe.
- Long Grain White Rice – Jasmine, basmati, or plain long-grain white rice are all perfect. Feel free to use bags or bowls of pre-cooked rice to save you some prep time.
- Substitutions: Feel free to swap in other grains like brown rice or quinoa.
- Kosher Salt and Ground Black Pepper – For seasoning and flavor.
Optional tostada variations
This black beans and salmon tostada served with cilantro lime rice and grilled corn salsa is a delicious combination, but there are many variations that you can try to mix it up. Here are a few ideas:
- Swap out the salmon for another type of flaky fish, such as mahi-mahi or tilapia. Mojo shrimp would also be yummy! Alternatively, if you’re not a fish person, pork or chicken would be tasty as well. The key is to choose a protein that can hold up to the acidity and bold flavors of the mojo marinade, while also complementing the other flavors in the dish.
- Go grain-free and make a black bean and salmon tostada salad by swapping in shredded red cabbage for the rice and tostada shells. Use whichever store-bought or homemade salsa you prefer.
- Make it into a salmon and black beans burrito bowl by omitting the tostada shell.
- Bean it up by slathering your tortilla shell with refried beans before topping with salmon, black beans, and rice.
- Make the grilled corn salsa extra spicy by adding some diced serrano peppers.
- Top the tostada with sliced avocado or guacamole for added richness. Or, try adding some cilantro-spiked crema or sour cream for a boost of creaminess!
- Use quinoa or brown rice in place of the long-grain white rice for extra fiber and nutrients.
- Add some crunch to the dish by topping it with julienned radishes or jicama.
- Use pinto beans or a mix of beans instead of black beans.
Remember, the possibilities are endless when it comes to creating your own unique spin on this delicious dish!
How to make black beans and salmon tostada
There are a few components to these tostadas salmon with black beans and rice; however, this recipe is straight-forward and simple to make. Here’s what you’ll do:
- Make the mojo marinade – In a food processor or blender, blitz together the garlic, lime juice, orange juice, cilantro, sazon seasoning, and olive oil. Pour HALF of the marinade into a large resealable storage bag and pour the other half into a small bowl. Set the bowl of marinade aside in the refrigerator (you will use this later to brush onto the grilled salmon).
- Marinate the salmon – Add the salmon to the marinade in the storage bag and refrigerate for 1 hour.
- Grill the salmon – Remove the salmon from the marinade, discarding the excess marinade in the bag. Grill the salmon using a gas grill, charcoal grill, or grill pan.
- While the salmon is cooking, make the black beans and rice – In a large mixing bowl, stir the cooked black beans and white rice with fresh cilantro, lime juice, kosher salt, and ground black pepper. Taste and adjust for seasoning.
- Brush salmon with reserved marinade – Remove the salmon from the grill and use a pastry brush to apply the reserved marinade all over the cooked salmon.
- Rest salmon – Let the salmon rest for 5 minutes.
- Assemble salmon tostadas – Place crispy tostadas on a serving platter. Spoon some black beans and rice over the tostada and then top with salmon. Garnish with crumbled cheese and pico de gallo. Serve extra sauce on the side.
- You can prepare and refrigerate the grilled corn salsa up to 5 days in advance. That said, the salsa will taste best when fresh.
- If you are making the grilled corn salsa in advance and don’t want to fire up the grill just for the corn, you can opt to oven-roast it instead. You’re also welcome to swap in a store-bought cheat like Trader Joe’s frozen roasted corn.
- Feel free to scale the recipe! While one batch calls for 1 pound of salmon, which I cut into 4 pieces after grilling, you can easily double, triple, or quadruple the recipe if you are serving a crowd.
- To feed more mouths using less $$$, you could slice/flake the salmon with the grain as opposed to keeping it in whole pieces and make extra black beans and rice.
- Marinate the salmon for at least 30 minutes, or up to 2 hours, to allow the flavors to penetrate the fish.
- Be sure to grill the salmon over high heat to get a nice crust on the outside while keeping the inside moist and tender.
- Don’t overload the tostada with toppings, as this can make it difficult to eat. Instead, focus on balancing the flavors and textures of the different components.
- Use canned black beans for convenience, but be sure to rinse and drain them well before using to remove excess salt and starch.
FAQs: salmon and black beans tostada
What’s the difference between a tostada shell vs taco shell?
While both tostada shells and taco shells are made from corn tortillas, they are different in terms of shape and texture. Tostada shells are flat and crispy, resembling a large, round chip. They are typically fried or baked until they are golden and crunchy.
Taco shells, on the other hand, are typically shaped like a half-moon or a U-shape and are fried until they are crispy but still slightly pliable.
Tostada shells are often used as a base for toppings, while taco shells are typically filled with ingredients like ground beef, chicken, or veggies, and then folded over to create a pocket.
What’s the difference between a tostada and a tortilla?
The main difference between a tortilla and a tostada is that a tostada is crispy, while a tortilla is not.
A tortilla is a thin flatbread made from corn or wheat flour. It is typically used in Mexican cuisine to make tacos, burritos, and other dishes where fillings are wrapped up inside of it.
A tostada is a tortilla that has been fried or toasted until it is crispy, sort of like a giant corn tortilla chip. It is served open-faced and topped with a variety of ingredients, such as beans, meat, cheese, and vegetables.
What’s the proper way to eat a tostada?
First, hold the tostada with both hands or use a fork to keep it steady. Then, take a bite from one side of the tostada, being careful not to overload your mouth with too much food at once. As you eat, try to keep the toppings from falling off the tostada. If you find it difficult to eat with your hands, you can always use a fork and knife to cut it into smaller pieces.
The most important thing is to take your time and enjoy each bite. Don’t be afraid to get a little messy, it’s all part of the fun!
Serving salmon with black beans
Eating this Mojo Grilled Salmon Black Beans Tostada is like taking your taste buds on a tropical vacation! The juicy, citrusy salmon dances a lively salsa with the zesty cilantro lime rice & beans, while the crispy tostada shell adds a fun, carnival-like crunch. And don’t forget about the fresh, summery grilled corn salsa, which is like a colorful piñata bursting with bursts of bright, sweet flavors!
Because it’s so easy to make, this recipe is great for a casual weeknight dinner or a weekend lunch with friends and family. It also makes a great option for a summer barbecue or outdoor party, as it can be easily scaled up to feed a larger crowd.
- Beverages: Serve with a refreshing glass of iced tea or lemonade to balance out the bold flavors of the tostada. For an adult beverage, pair it with a light-bodied white wine like Sauvignon Blanc or a crisp, refreshing beer like a Mexican lager.
- Make it a meal and turn your tostada into tacos with nutritional goodness by stuffing it into charred tortillas and topping it with your favorite slaws, like this spicy coleslaw recipe or mexican style coleslaw.
- Serve with a side of fresh fruit, such as sliced watermelon or pineapple flavored with Tajin seasoning, to complement the flavors of the tostada.
- Serving suggestions:
- Feel free to marinate the salmon in the mojo sauce and freeze in a zip-top bag with as much air as possible removed for up to 3 months.
- Store the cooked salmon and cilantro lime rice black beans in separate airtight containers in the refrigerator for up to 3-4 days.
- Store the grilled corn salsa in a separate container in the refrigerator for up to 5 days.
- Store the tostada shells in a cool, dry place in an airtight container or plastic bag for up to 1-2 weeks.
- Reheat the salmon in a nonstick pan over medium heat, covered with a lid or foil, until warmed through.
- Reheat the black beans & rice in a microwave-safe dish, covered with a damp paper towel, for 1-2 minutes or until warmed through.
Alright, friends. I hope you’re feeling “salmon-derful” and inspired to try this tasty Mojo Salmon Tostada with Black Beans & Rice for your next fiesta. Until next time, here’s to Tostada Tuesdays!
More delicious salmon dinners!
- Sriracha Honey Salmon
- Cedar Plank Salmon
- Healthy Fried Rice with Salmon
- Salmon in Foil
- Citrus Salmon
- Lemon Salmon and Asparagus Bake
How to make Black Bean Salmon Tostadas recipe👇
Salmon Tostadas with Black Beans and Rice
- 1 Food Processor (for making marinade)
- 1 Grill (charcoal, gas grill, or grill pan)
- 1 Medium Bowl (for black beans and rice)
For the Salmon
Black Beans and Rice
- Make the Mojo Marinade: To the bowl or a food processor or blender, add the garlic, lime juice, orange juice, cilantro, sazon and olive oil. Blender or pulse until everything is finely chopped. Transfer HALF of the mojo marinade to a large storage bag. Add the salmon to the marinade and seal the bag to close. Transfer the other HALF of mojo to a small bowl or container - set aside to use as a sauce.
- Marinate Salmon: Place both the salmon and the mojo sauce in the refrigerator for 1 hour, turning the salmon once to evenly coat.
- Prepare Gas or Charcoal GrillFor Gas Grill: set half the burners to the highest heat setting. Cover and preheat for 10 minutes. For Charcoal Grill: Light one chimney full of charcoal. Pour the charcoal out onto one side of the grill. Clean and oil grates. Then, close the grill and let it preheat for 5 minutes.
- Grill the Salmon: Remove the salmon from the marinade, discarding the marinade. Season salmon filet on both sides with salt and pepper. Place the salmon onto the hot side of the grill, skin side down. Grill for 3-4 minutes, or until the skin starts to crisp. Carefully flip salmon over and continue to grill for an additional 3-4 minutes for medium-rare, or until desired doneness is achieved.
- Brush Grilled Salmon with Sauce: Remove salmon from the grill and place on a clean work surface. Use a pastry brush to brush some of the reserved mojo sauce all over the grilled salmon. Then, allow the salmon to rest for 3-5 minutes. (Optional if using a whole side of salmon, cut the salmon into 4 equal pieces.)
- For the Cilantro-Lime Black Beans & Rice: Place all ingredients in a large bowl and gently toss together. Taste and adjust for seasoning.
- Assemble Tostadas: Place a few tostadas onto a serving platter. Spoon black beans and rice onto the tostada, then top with the salmon, crumbled cheese and salsas.
- To Serve: Serve with any remaining mojo sauce on the side and enjoy!
- Black Beans: If using canned black beans, make sure you drain and rinse them prior to using in this recipe.
- To make your own Tostadas:
- Pan Cook: Place a skillet over medium heat and add ¼- ½ teaspoon olive oil. Add tortillas, one at a time, to skillet and cook 1 minute per side or until golden. Repeat with remaining tortillas and oil.
- Bake: Preheat oven to 400 degrees. Place tortillas in a single layer on a baking sheet lined with aluminum foil. Spray tortillas with cooking spray. Bake, flipping over halfway through, for 5-7 minutes or until crisp. Remove from oven and season with salt while still hot.
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