Hickory-Smoked Salmon Tostada

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
8

Hickory smoked salmon is a luxurious topping for tostadas. Zesty jicama and cabbage slaw, avocado and a creamy dressing round out the tasty meal.

Ingredients

8 6-oz. salmon filets
Hickory wood chips, as needed
1 1⁄2 cups sour cream
1⁄2 cup orange juice
4 tsp. orange zest
2 jicamas, peeled, julienned
1 red cabbage, shredded
1 Napa cabbage, shredded
1⁄2 cup cilantro leaves
16 8-in. flour tortillas
Canola oil, as needed for frying
4 ripe avocados, peeled and sliced

Steps

1. Smoke salmon in a heavy skillet or hotel pan over wood chips until fully cooked. When cool, flake filets with a fork.

2. In a medium bowl, mix together sour cream, orange juice and orange zest. Season to taste.

3. In a large bowl, toss together jicama, cabbage and cilantro with 1⁄2 the dressing. Reserve refrigerated.

4. In a skillet, heat oil and fry tortillas until brown and crispy; drain.

5. Place two tortillas on a plate and top with 1⁄4 cup jicama slaw. Mound one flaked salmon filet on top of slaw and arrange 1⁄8 of the avocado slices around sides. Drizzle with reserved dressing.

More From FoodService Director

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

FSD Resources