The days are getting shorter. The kids are going back to school. The weather is growing crisper, a little nip growing in the air. “Noooo!” you say, "I wasn't done with summer!” Well, neither are we. We're not done with flakey salmon and fresh ingredients such as feisty jalapeño, fresh tomato, and that ultimate summer vegetable, an ear of sweet, crunchy corn. Add a dash of heat with chipotle mayonnaise and crumbly goodness of queso fresco, sit 'em all atop a crunchy tortilla, and we've got the meal for that last gasp of summer celebration.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel husk off corn and carefully remove kernels from cob.
Core tomato and cut into ¼" dice.
Stem jalapeño, seed, and remove ribs. Cut into ¼" dice. Be sure to wash hands and cutting board after working with jalapeño.
Halve lime and juice.
Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Make the Tostada Shells
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet and drizzle with 1 tsp. olive oil. Massage oil into tortillas.
Toast in hot oven until browned and crispy, 5-7 minutes.
While shells toast, make salsa.
Make the Salsa
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until lightly charred, 3-4 minutes.
Transfer to a mixing bowl and add tomato, jalapeño (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), ¼ tsp. salt, and a pinch of pepper. Stir to combine and set aside.
Wipe pan clean and reserve.
Cook the Salmon
Return pan used to cook corn to medium heat and add 2 tsp. olive oil. Add salmon to hot pan, skin side up, and cook undisturbed, 4-6 minutes.
Flip, and cook until salmon reaches a minimum internal temperature of 135 degrees, 4-6 minutes.
Remove from burner and transfer salmon to a plate. Carefully, remove skin and, using a fork, flake salmon into bite-sized pieces. Stir in seasoning blend
Finish the Dish
Plate dish as pictured on front of card, topping tostada shells with salmon, salsa, chipotle mayonnaise (to taste), cheese, and reserved cilantro. Bon appétit!
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