Sushi is a total indulgence for me. I usually make it at home, sloppy, though serves it’s purpose…
…but, poké is another story. I fell in love with this dish when we were playing around with some fresh seafood we had just gotten in at Hotel Icon. Another line cook threw it together and I was hooked from that point on. Since I love fusion, I decided to throw a store-bought sauce on top and voila! An awesome dinner or appetizer.
3 c fresh salmon, skinned- deboned and small diced
1 tbs low sodium soy sauce
1 tbs teriyaki marinade
3 tsp rice wine
1/2 tsp sesame oil
Sprinkle of Hawaiian salt
1 tbs green onions, small diced
1 large ripe mango, peeled and small diced
1 1/2 tbs honey
1/2 tsp lime juice
2 tsp crushed red pepper
1/2 c fresh cilantro leaves, rough chopped
1 tbs black sesame seeds
Old El Paso creamy salsa verdé sauce
Start by adding the soy sauce, teriyaki, rice wine and sesame oil to a bowl. Add the salmon and sprinkle with Hawaiian salt and green onions. Use chopsticks to mix it all together. Cover and refrigerate. In a seperate bowl, combine the honey, lime and crushed red pepper. Mix well. Stir in the mango. Cover and refrigerate. Meanwhile, get your deep fryer preheated to 340°. Use a 3″ cookie cutter to cut the centers out of your tortillas, (I slice up the outer parts of the tortillas into strips to fry and use in salads and tortilla soup). Once the deep fryer is brought up to temp, add the mini tortillas and fry for about 1/2 a minute. Flip them over and continue frying until golden. Transfer to paper towels.
To assemble these cute flavor packed appetizers, arrange the tostadas on a serving plate. Top each with equal amounts of poké (about 1 tbs). Add about 1/2 tbs of the mango mixture. Drizzle each with the verdé and a little sprinkle of the black sesame seeds. Top them off with cilantro and you’re done.