- For mini tostadas: Cut 2-inch rounds from tortillas. (Reserve scraps for another use.) Grill until crisp; set aside.
- For cilantro chimichurri: In a food processor combine cilantro, shallot, garlic, red peppers, salt, and black pepper. Pulse 5 to 10 seconds to combine. With food processor running, slowly add vinegar then oil until blended. Adjust salt to taste.
- Top mini tostadas with salmon, white onion, and lemon slices. Drizzle with cilantro chimichurri; sprinkle with sea salt. *To roast garlic: Preheat oven to 400 degrees F. Cut off top 1/2 inch of garlic bulb; remove outer skin, keeping bulb whole. Drizzle with olive oil; wrap in foil. Bake 45 minutes or until soft; cool. Squeeze bulb from bottom to release cloves; wrap and chill up to 3 days.
From the Test Kitchen
*To roast garlic:
Preheat oven to 400 degrees F. Cut off the top 1/2 inch of a garlic bulb to expose the ends. Remove any loose, papery outer layers, leaving garlic bulb whole. Place the bulb, cut end up, on a 6-inch square piece of foil. Drizzle with 1 Tbsp. olive oil. Wrap foil around garlic. Roast for 40 to 45 minutes or until soft. Let cool until easy to handle. Squeeze bulb from the bottom so cloves pop out. Wrap and store any remaining cloves in the refrigerator up to 3 days or freeze up to 1 month.
Cut 2-inch rounds from corn tortillas. Grill on a grill pan or in a skillet over medium-high heat for 4 to 6 minutes or until crisp, turning occasionally. Reduce heat to medium if tortillas begin to toast too quickly. (Tortillas will continue to crisp as they cool.) Tostadas can be stored in an airtight container for up to 6 hours before using.
Chimichurri can be made ahead and stored in an airtight container in the refrigerator for up to 24 hours.
Nutrition Facts (Salmon Tostadas)
- Per serving:
- 27 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 4 mg chol. ,
- 109 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 2 g pro.