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.
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 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.
- 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.
- Add more nutritional goodness to this tostada by 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.
- 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!
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More delicious salmon recipes!
- 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
- 4 Cloves Garlic
- ¼ Cup Lime Juice (about 2 limes)
- ½ Cup Orange Juice (about 1 Orange)
- 3 TBS Fresh Cilantro - packed
- 1 1/2 tsp Sazon Seasoning
- ¼ Cup Olive Oil
- 1 Pound Salmon
Black Beans and Rice
- ¾ Cup Black Beans – cooked (SEE NOTES)
- 1 ¼ Cup Long Grain White Rice – cooked
- 1 ½ TBS Cilantro – roughly chopped, packed
- 1 Lime – juice and zest
- Salt and pepper - to taste
For Serving Tostadas
- Tostadas (SEE NOTES)
- Queso Fresco or Cotija Cheese - crumbled
- Pico de Gallo
- Corn Salsa
- 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.
©No Spoon Necessary. All images and content under copyright protection. Please do not use any images without prior permission. Do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.
We can’t have Badia because of the MSG, you think Mrs Dash or some other general seasoning would work?
Cheyanne Bany says
You can absolutely substitute any all purpose seasoning for the Badia! I actually really like Mrs Dash, so that would totally work here! Let me know if you have any other questions! Cheers and thank you so much for stopping by! 🙂
Beeta @ Mon Petit Four says
Oh my goodness! These look like perfection! This will probably be new my favorite way to eat salmon since I am a Mexican food fiend 😉
Katie @The Semisweet Sisters says
This looks like the perfect summer time recipe to make on the grill. It looks so full of flavor and delicious! I wish I had a grill! 🙂
Jennifer @ Seasons and Suppers says
Wow! This is certainly the next best thing to a vacation. Looks delicious! Sorry you had to postpone, but hopefully the sun will shine for you soon 🙂
Oh nooo, sucks to postpone. I am sure you will be rescheduling very soon. This is an amazing platter my friend. My boys and hubby love love salmon and they can eat a lot of it. The whole meal looks ridiculously delicious. That sauce and everything is perfection.
Hope you get on your break soon. the weather is just crazy everywhere.
Big hugs and so nice to read your post. It’s been the craziest weeks. Now, that summer vacation is here, I am thrilled.
What a bummer about your vacation. The weather really needs to straighten out for you.
But this beautiful meal looks like something I’d get on vacation. Very elegant! It looks fabulous!
Shashi @ RunninSrilankan says
Cheyanne I wish my 120 days of summer were filled with platters like this one! I have been craving salmon – and girl – what better way to enjoy it than with some lip-smackingly delicious mojo sauce and “no-spoon-necessary” corn salsa! Saw what I did there? 😉
I sincerely hope y’all get to go on your vacay this time around! This has been such a crazy weather system we have been having! Happy Wednesday to ya! And cheers!
Ashley | The Recipe Rebel says
This is such a fun recipe for summer! I love how you could throw it all on the table and everyone builds their own!
Kate @ Framed Cooks says
You WILL get to go on vacation this time – I can just feel it!!!! And in the meantime, this is one drop dead gorgeous platter of salmon deliciousness, and it makes me want to run right over to your kitchen immediately with my corkscrew – pinning and xoxo!
Harriet Emily says
These tostadas look so beautiful Cheyanne, such a perfect summer dish! Love all of the flavours you used. The corn salsa sounds incredible!!! I can’t wait to try your delicious recipe! <3
Smitha H says
Really delicious meal! Husband made this for my dinner – it was beautiful and deliciously tempting. Thank you.
Kathy @ Beyond the Chicken Coop says
What a beautiful dinner! I love how you served it all on a platter. I can just imagine the ooohhhs and aaaahhhhs from your guests! The salmon looks marvelous and it could be eaten just as a meal all by itself!
karrie @ Tasty Ever After says
I don’t think you guys are ever going to go on vacation! lol! It stinks to postpone but it’s better than going on a beach vaca and having it rain the whole time. #thingscouldbeworse 🙂 Love this recipe! Salmon is my favorite fish and I could eat it every day (I do eat it almost every day for lunch). Then it’s on a tostada! OMG, another favorite of mine. Pinned and making soon 😉
Kevin | Keviniscooking says
You really are killing me with this beauty. Sorry for another postponed vaca, but you will make it to the beach AND sun… soon! And with wine!
Love this and the sauce drizzled on top at the end (photo has me drooling) is perfection!
Stacey @ The Sugar Coated Cotted says
Oh no, not again, I hope when you finally get to vacation it makes up for all the delays :-). In the mean time you are doing a great job of making fabulous vacation worthy food and making me hungry! I knew I should’ve eaten before coming here, lol. This platter is really beautiful and so what I want right now, I love the charring on the salmon, so good! Take care.
Kelly - Life Made Sweeter says
Aaw boo to the rain!! Sorry you had to postpone your vacation again, hope you get to go soon. On the bright side, hopefully this gorgeous platter made things a little better! It looks beyond incredible!
Miriam - londonkitchendiaries.com says
This combination screams summer! This looks absolutely fantastic! So glad that the summer finally decided to make an appearance here in London. We had such bad weather for way too long but now I hope we can finally enjoy our garden & bbq. Can’t believe you had to reschedule your vacation yet again! I hope that the weather won’t get in your way again and that you will have the most fantastic time once you managed to get there ♡
Nicole @ Young, Broke and Hungry says
I’m going nuts over this recipe! It sounds so flavorful and fresh and healthy for you. What more could you want?
[email protected] says
I so…needed this recipe this weekend. I had house guests and found out in the 11th hour that one of them was pescetarian (sp?) – I mean dinner was almost on the table. I came up with something, but this recipe would have made it special. Note to self: ask about dietary restrictions before the guests arrive. Hope the weather cooperates for your plans next time.
Traci | Vanilla And Bean says
Sheesh… what a pain about your vaca.. but am so glad you turn those lemons into lemonade! Delicious work.. and that grilled corn salsa!? Oh my, Chey.. I’d make a double batch!
Liora (Allthingsloveli) says
WOWW literally the epitome of summer! I love salmon and all the flavors you’ve used here- so delish!
Cathy | whatshouldimakefor.com says
We are so on the same page with our summer palettes. I’m all about grilling, Mexican flavors and of course good wine! Cheers and pinned for later!!!
Keri @ Fashionable Foods says
I hope you get your vacation soon! The weather has definitely not been cooperative – we wanted to go to the beach over the weekend too, but thunderstorms kept us away. Someday we will get there! Now onto this amazing recipe – I think you have combined all of my favorite things! I could see myself eating the entire platter 😉 Pinned!
Man, when are you gonna get your vacation?! This is ridiculous, all this rain. You need a break. It’s been a crazy long amount of time!
Salmon is one of my favorites, and add Mexican flair and I’m ready to eat. This looks incredible. Tostadas are such a happy meal!
Jennifer @ Show Me the Yummy says
“Crunchy tostadas topped with cilantro-lime black beans and rice, grilled corn and tomato salsa, and mojo marinated and grilled salmon” <– I mean, come ON!!!! It's 5 AM and I'm seriously craving a plate of this goodness. <3
Anu - My Ginger Garlic Kitchen says
Oh gosh! Such a stunning looking platter. I am so much in love with that char on salmon! I so want that in my life. It rained again? I am sorry that your vacation postponed again. I am wishing that you would go ASAP. Wish you a lovely week, girlfriend! 🙂 <3
Shelby @ Go Eat and Repeat says
Oh no! I can’t believe it rained again this weekend! One day you’ll get to go =) But this salmon would definitely cheer me up. Those flavors are so bright and warm, totally perfect for summer!
Ben Maclain says
Chey, I feel sad about you haven’t had your vacation. Perhaps, you should stop planning and start being spontaneous, eh? And if this helps to cheer you up, we didn’t have a vacation this weekend either (well, we never planned it, but this doesn’t matter for cheering you up, right?:) And now, about this meal. Chey, you’re the Queen of tacos! (As well as dips, grilled meat, and bourbon):) These ones look fantastic. Love all the elements going on here, and the salmon is the best among them!
OH MY GOSH!! Cheyanne I’m drooling! I’m so sorry about the beach (this weekend was rainy here too)… but at least you have this amazing recipe!! This salmon is perfectly grilled!! All of this is perf!!
The weather has been terrible this spring (not summer yet?)! So sorry about your vacation girl! This tostada platter looks gorgeous! Love it! Perfect for summer entertaining! Pinned!
Kathleen | Hapa Nom Nom says
Aw… Cheyanne! I’m hoping 3rd times a charm! And just watch, you’re going to have the BEST time – the postponements will all be worth it! As far as this platter goes, I’ll take the whole sha-bang! I love, love, love grilled salmon, and that mojo marinade and salsa has me drooling all over my keyboard.
Geraldine | Green Valley Kitchen says
I love tostadas, Cheyanne – and these look so good! I’m going to switch out the salmon for tofu – and I think that marinated will be perfect to give (otherwise bland) tofu a huge flavor boost. Love the grilled corn salsa and the black beans and rice – and anything with cilantro is alright with me!
Allie | Baking a Moment says
I am so sorry about your vacation! All this rain and drear seriously needs to stop. But this salmon looks like a darn good consolation prize to me!
[email protected] says
Ugh I hear you – this weather is ridiculous. So not cool! I promise it’s not always like this here!! haha It was our five year anniversary this weekend and we did a staycation nearby and it stormed sooo bad both nights! Ridiculous. ANYWAY. This platter sounds delicious!! You’re making me want to go start cooking dinner!
Ashlyn // Dollop Of Yum says
I don’t think I have ever seen a more beautiful platter! I have yet to try mojo seasoning but am dying to try it. Hope you finally get around to your vacation and that it is extremely lovely! You deserve it!
Marsha | Marsha's Baking Addiction says
That grilled salmon is mouth-watering! This looks absolutely delicious!
Cheyanne Bany says
Thank you, Marsha! Cheers!
allie @ Through Her Looking Glass says
Hey girl – I am loving the char on that salmon! Woo hoo!!! What a gorgeous platter. I just want to DIG in. Like yesterday. So bummed to hear your vacay got postponed AGAIN. Yep. When it gets here it will be awesome. Your vacation that is. All good things come to those that wait. Fact. I am waiting too , but I don’t think I will get a vacay this summer. That’s ok. You may remember J & I got away to Quebec City in the spring and that was enough to tide me through. This summer is all about getting ready for college for my oldest, Jonathan. And, this past weekend was getting ready for his grad party that is this coming weekend. Tons and tons of yard work. J just power washed the patio and things are improving every day, hopefully ready for this Sunday and swarms of peeps!!! Have an awesome week friend, hope your weather has improved by now. XO
Cheyanne Bany says
Gah, char is my favorite part of grilling! It definitely makes me go Woo hoo! 😉 Thank you so much for the kind comment friend! I do remember your get away to Quebec City – how could I forget? Looked like ya’ll had a blast!! You must be so proud of your son!! Congratulations to him!! Thank you for the sweet comment, Allie! Cheers, dear! xoxo
Rahul @ samosastreet.com says
I hope you have a great vacation soon, Cheyanne.
What a great way to prepare salmon, full of flavor. The whole meal looks outstanding
Cheyanne Bany says
Thank you Rahul!! Cheers, buddy!
I’m so sorry about your vacation getting rescheduled again, but I like how you think — grilling and wine is the best way to remedy any disappointment! I just tried my Santa Rita wine and loved it, and I think making mojo salmon was so creative. I’ve never given salmon a cuban spin and I can’t wait to try this!
Cheyanne Bany says
Santa Rita makes some might fine wine, right?! Thank you so much for the kind comment, Marcie! Cheers! 🙂
[email protected]'s Recipes says
Salmon…definitely a favourite! Those tostadas look crazily comforting and delicious, Cheyanne.
Cheyanne Bany says
Thank you Angie!! Cheers!
Gah I saw this on instagram and I was hooked! I really wish I were over at your house for these amazing tacos!
Cheyanne Bany says
Feel free to come over anytime, Sarah! 😉 Thanks for the kind comment, friend! Cheers!
[email protected] says
Oh wow – I am loving your platter presentation! Such a great idea, especially for entertaining! These flavors and colors would absolutely make me forget that I missed out on vacation (yet again)… Hang in there, sweets – you’ll be singing “Good Day Sunshine” before you know it!! 🙂
Cheyanne Bany says
Thank you so much, Annie! I’m a huge fan of food on a platter, so I’m glad you approve! Can’t wait to sing “good day sunshine”… hopefully soon! 😉 Cheers, dear friend! xo
Rachelle @ Beer Girl Cooks says
Booo to the rain! I’m sorry your beach vacay got delayed again, but think how awesome it’s going to be when you finally get to go! And you have this delicious grilled salmon to get you through. I’d love some of that with a nice glass of wine on the deck! It would certainly be a close second to a relaxing beach vacation!
Cheyanne Bany says
Well I’m hoping its all sorts of awesome when we finally do go on vacation! Lord knows by then it is going to me MUCH needed!! 😉 Thanks so much for the comment, Rach! Cheers, sweets!
Demeter | Beaming Baker says
Oh my goodness!! The vacay had to get rescheduled AGAIN?? Dagnabit! Hopefully third time’s a charm? 🙂
Love that you still managed to save the weekend by getting your grill on–well, your man getting his grill on while you lounge? 🙂
And my second “oh my” of the days is gonna be coming right at you for all of these delicious layers!! Oh, the tortillas, the black beans and rice, the salsa, the MOJO sauce! Okay, seriously though Chey, one day, we gotta do a taco night of some sort. You bring the wine + tacos, I’ll bring my appetite?? 😉 Okay, fine, I’ll bring some peanut butter cookies!
Can’t wait what else you come up with, wine pairing and all (well especially the wine part) for this summer. Have a great week! xoxo
Cheyanne Bany says
Dagnabit is totally right!! But, getting my grill on is always the best way to rescue a weekend… and I grilled, Boy lounged. 😉 We like to switch it up from time to time. I’m totally down for taco night with wine, and yes you have to bring some cookies ALONG with your appetite. 😉 Thanks for the comment love, Demeter!! Cheers, sweets! xoxo
Michelle | The Secret Ingredient Is says
Helloooo ideal summer dinner! Agreed on salmon, it’s my fave – and this looks amazing. Light, fresh, summery perfection. That grilled corn salsa is definitely calling my name – I wish I had this meal now! Also so sorry your trip got postponed AGAIN, fingers crossed that third time is charm – I’m sure the beach and a couple of cocktails will be even more rewarding when you make it there!
Cheyanne Bany says
I’m certainly hoping the third time is the charm!! Thanks so much for the comment love, Michelle! Cheers, girlfriend!
Mary Ann | The Beach House Kitchen says
So sorry you had to cancel your vaca Cheyanne! But as long as you stayed home, enjoyed some delicious Santa Rita wine along with some fabulous grilled food, the weekend sounds like it turned out pretty good in my book! I totally agree, summer’s are for grilling out and this Tostada Platter is the way to go! Go big or go home! I love the corn salsa and salmon’s always a favorite. Thanks for sharing and have a wonderful week my friend!
Cheyanne Bany says
Glad you agree, Mary Ann! Wish I would have had a few of your brownie sundaes after these tostadas!! Thanks for the kind comment, friend! Cheers! 🙂
Dawn @ Girl Heart Food says
That too bad that you had to postpone again, Cheyanne! Well, you know that when you go it’s gonna be extra awesome!! These looks delicious. Love that you used Atlantic salmon. I don’t think I’ve ever had salmon in a tostada form before, so obviously, this is the perfect place to start, isn’t it? Love all the flavours (and there’s so many awesome ones) going on here. YUM!! Pinned, of course! Fingers crossed you get your well deserved vacay real soon. Cheers friend!
Cheyanne Bany says
Well, it better be an extra awesome vacay, Dawn! At this point I am beyond anxious! 😉 You must try salmon in tostada form, I know you will love it, chicka! Thanks for the comment love and pin! Cheers!! Oh, and thanks for the crossed fingers!! <3
Gayle @ Pumpkin 'N Spice says
Ugh that stinks that you had to postpone your vacation again! I hope you reschedule it soon and can be on the beach in no time! And I agree, grilling and wine is the ultimate summer treat. This salmon tostada platter looks AMAZING, Cheyanne! My husband and I make salmon all the time, so i will definitely have to try this version. I love the flavors in here! Just perfect for the season! Pinned, of course!
Cheyanne Bany says
Thanks, Gayle!! It’s rescheduled for this weekend, so keep your fingers crossed for me!! 😉 Cheers, dear! <3
Dannii @ Hungry Healthy Happy says
Oh no! Sorry that you had to reschedule again, but at least you had these tostadas to make up for it. Mexican food makes everything better I think!
Cheyanne Bany says
You are so right, Mexican and Cuban combo food did make the weekend much more enjoyable! Thanks, Dannii!! Cheers!
Kathryn @ Family Food on the Table says
Easy elegance indeed! Salmon is my favorite fish too and I love how you loaded it up with flavor and then served it on tostadas with all these other goodies – what a winning combination! And absolutely perfect for summertime entertainment and enjoyment 🙂 Pinned!
So sorry to hear your beach trip got delayed again though. Ugh. I hope the next weekend you picked will work out! In the meantime, enjoy your grilling and wine. XO
Cheyanne Bany says
I know your a salmon lover, so I’m glad you approve of these tostadas, Kathryn! Thanks so much for the kind comment, friend! Cheers! XO