Pretty much
anything tastes better when you put it on a fried corn tortilla, and with a bit
of salsa and melted cheese you can’t lose.
Heat up an eighth of an inch of vegetable oil in a frying pan, slide in
a whole corn tortilla, give it a minute, flip, and when slightly brown remove
and drain on a paper bag. Last night I
created tostada magic from leftovers with some thinly sliced pork, caramelized
onions, chopped basil, salsa verde, and a slice of mozzarella by stacking them
in that order on a cookie sheet and reheating until the meat was warm and the
cheese melted. You don’t have to get
that fancy, the tortillas are just as good topped with your favorite salad,
scrambled eggs, sliced sweet potato, or can of beans….but that pork combo was
pretty amazing!
This surprisingly simple Dijon crusted salmon can be on
the table in less than fifteen minutes.
Coat the bottom of a nonstick fry pan with oil and put over medium
heat. Cut your salmon filet into single
size portions, sprinkle with more pepper than salt, dust with flour, and set on
a plate skin side up. Dollop a
tablespoon of Dijon mustard onto each piece and spread evenly with a rubber
spatula before placing the fillets into the hot frying pan mustard side
down…tongs works best. After five or so minutes spread the mustard the same way on the exposed side, flip, and in
another five minutes remove and serve.
Add some minced garlic to the mustard for even more flavor.
