Salpicón De Salmón

A jewel of a recipe, perfect for lunch or dinner, offering a spectacular taste.

By @soulfoodmx

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 tablespoons aminos
• 4 tablespoons rice vinegar
• 0.33 cup olive oil
• 2 limes lime juice
• 2 teaspoons honey
• 2 teaspoons dried oregano
• 0.5 teaspoon paprika
• 0.5 teaspoon garlic powder
• 1 tablespoon Dijon mustard
• 1 to taste salt
• 1 to taste black pepper
• 3 to 4 salmon fillets
• 1 to taste salt
• 1 to taste black pepper
• 1 to taste paprika
• 1 to taste garlic powder
• 1 drizzle olive oil
• 3 to 4 salmon fillets
• 3 to 4 salmon fillets
• 3 to 4 salmon fillets
• 1 chopped red bell pepper
• 0.5 chopped cucumber
• 2 chopped green tomatoes
• 0.5 chopped red onion
• 1 chopped red tomato
• 3 tablespoons cilantro
• 1 chopped green chili
• 2 grated carrots
• 0.33 cup purple cabbage
• 2 cups lettuce
• 1 prepared vinaigrette
• 4 tablespoons mayonnaise
• 2 tablespoons ground chipotle
• 1 teaspoon salsa macha
• 1 prepared salpicón
• 1 thin slices chili
• 1 to taste cilantro
• 1 sliced avocado
• 1 to taste salsa macha
• 1 to taste lime

Instructions

1. Mix all the ingredients for the vinaigrette and add the olive oil in a thin stream to emulsify.
2. Season the salmon fillets with salt, pepper, paprika, and garlic powder.
3. In a pan over high heat, with a drizzle of olive oil, sear the salmon for about 4 to 6 minutes until golden.
4. Flip the salmon, cover, and cook for another 2 to 4 minutes until the center is cooked but juicy and lighter in color.
5. Remove from heat, then shred the salmon and remove the skin.
6. In a bowl, add all the vegetables and the shredded salmon. Pour the vinaigrette over and mix everything well.
7. Let the salpicón rest for at least one hour in the refrigerator.
8. To assemble the tostadas, spread the spicy mayonnaise and serve the salpicón on top.
9. Garnish with thin slices of chili, cilantro, and slices of avocado.
10. Serve to taste with more salsa macha and lime.