Jerk Salmon Tostada

Bahan-bahan

• 3 Salmon fillets, each cut into 3
• 1/4 Cup homestyle tomato sauce
• 1 Tbsp tamari sauce
• 3 Tsp curry powder
• 1/2 Tsp chilli powder
• 1/4 Tsp cayenne pepper
• 1/4 Tsp cinnamon
• 1 Tsp grated ginger
• 2 Cloves garlic, grated
• 1 Tbsp olive oil
• 3/4 Cup cooked black beans
• 2 Cups of long grain rice, cooked and kept hot
• 1/2 Cup of coconut milk
• 1 Tsp chopped red chilli
• Salt and pepper
• 2 Cups chopped watermelon
• 1/2 Cup cherry tomatoes, quartered
• 1 Lime, juiced
• 1/2 Chilli, seeded and diced
• 1/4 Cup chopped coriander
• 1/4 Cup chopped mint
• Salt and pepper
• 1 Packet of small corn tortillas (10)
• Garnish with toasted coconut shavings and coriander leaves

Kaedah

1. 1
   Add tomato and tamari sauce into a bowl with juice, maple syrup, spices, ginger and garlic, mix well.
2. 2
   Add the salmon to the marinade and leave in refrigerator.
3. 3
   Add the black beans, rice, coconut milk, chilli to a bowl, combine, season with salt and pepper.
4. 4
   In another bowl add the watermelon, tomatoes, juice, chilli, herbs and salt and pepper. Mix and set aside.
5. 5
   Using a non- stick pan, heat 2 tablespoons olive oil to medium, add the salmon and cook. Turn every 2 minutes to cook until golden on each side. Remove and set aside.
6. 6
   Whilst the salmon is cooking, heat another pan and cook the tortillas for 1 minute each side, remove and hold the sides in whilst they cool to hold their shape.
7. 7
   To assemble, place 2 tablespoons of rice to the base of the tortilla, spoon on the salsa, top with the salmon and garnish with toasted coconut.