Grilled Salmon Tostada with Haywire Switcback Pinot Gris

This Grilled Salmon Tostada is bursting with vibrant flavours and spring vibes! BC Steelhead Salmon, seasoned with Asada Rub by La Chula Mexican Kitchen and cooked on a cedar plank, is mixed with mayonnaise, capers, green onions, fresh dill, grilled lemon juice, and cucumber slices, then served on a grilled corn tostada and topped with Maple Salsa Macha. Pair this delicious dish with a cold glass of Switchback Pinot Gris and enjoy!

Recipe and Images by: Miguel Curiel – La Chula Mexican Kitchen

SERVES: 4 TOTAL TIME: 1 hour 15 minutes 

INGREDIENTS 

For the Salmon

• 1 large BC Steelhead Salmon fillet
• 2 tbsp Asada Rub (or your favourite seasoning)
• 1 cedar plank (soaked in water for at least 1 hour)

For the Salmon Mixture

• 1/4 cup mayonnaise
• 2 tbsp capers, drained
• 2 green onions, finely chopped
• 2 tbsp fresh dill, chopped
• Juice of 1 grilled lemon
• 1/2 cucumber, thinly sliced

For the Tostadas

• 4 corn tostadas
• 1/4 cup Maple Salsa Macha 
• Fresh dill, for garnish

DIRECTIONS

1. Prepare the Grill:
   • Preheat your grill to medium-high heat (about 400°F / 200°C). Ensure your cedar plank has been soaked in water for at least an hour to prevent burning.
2. Season the Salmon:
   • Pat the salmon fillet dry with paper towels.
   • Generously rub the salmon with the Asada Rub on all sides.
3. Grill the Salmon:
   • Place the soaked cedar plank on the hot grill and close the lid. Let it heat up for about 3-4 minutes.
   • Once the plank starts to smoke, carefully place the seasoned salmon on the plank.
   • Close the grill lid and cook for about 15-20 minutes, or until the salmon is fully cooked and flakes easily with a fork.
4. Prepare the Salmon Mixture:
   • Remove the salmon from the grill and let it cool slightly. Using two forks, flake the salmon into a large bowl.
   • Add the mayonnaise, capers, green onions, fresh dill, grilled lemon juice, and cucumber slices. Mix until well combined.
5. Assemble the Tostadas:
   • Lightly grill the corn tostadas on the grill for about 1-2 minutes per side until they are warm and slightly charred.
   • Spoon the salmon mixture onto each tostada.
6. Add the Finishing Touches:
   • Drizzle the Maple Salsa Macha over the salmon mixture.
   • Garnish with fresh dill.
7. Serve:
   • Serve immediately while warm, and pair with a chilled glass of 2019 Haywire Switchback Pinot Gris for a perfect dining experience.