Tostadas de salmón con judías negras y arroz

Ingredientes

• 4 Cloves Garlic
• 1/4 Cup Lime Juice ((about 2 limes))
• 1/2 Cup Orange Juice ((about 1 Orange))
• 3 TBS Fresh Cilantro (- packed)
• 1 1/2 tsp Sazon Seasoning
• 1/4 Cup Olive Oil
• 1 Pound Salmon
• 3/4 Cup Black Beans (– cooked (SEE NOTES))
• 1 1/4 Cup Long Grain White Rice (– cooked)
• 1 1/2 TBS Cilantro (– roughly chopped, packed)
• 1 Lime (– juice and zest)
• Salt and pepper (- to taste)
• Tostadas ((SEE NOTES))
• Queso Fresco or Cotija Cheese (- crumbled)
• Pico de Gallo
• Corn Salsa

Preparación

1. 1

   Make the Marinade: Make the Mojo Marinade: To the bowl or a food processor or blender, add the garlic, lime juice, orange juice, cilantro, sazon and olive oil. Blender or pulse until everything is finely chopped. Transfer HALF of the mojo marinade to a large storage bag. Add the salmon to the marinade and seal the bag to close. Transfer the other HALF of mojo to a small bowl or container - set aside to use as a sauce.

2. 2

   Marinate Salmon: Place both the salmon and the mojo sauce in the refrigerator for 1 hour, turning the salmon once to evenly coat.

3. 3

   Prepare Grill: Prepare Gas or Charcoal GrillFor Gas Grill: set half the burners to the highest heat setting. Cover and preheat for 10 minutes. For Charcoal Grill: Light one chimney full of charcoal. Pour the charcoal out onto one side of the grill. Clean and oil grates. Then, close the grill and let it preheat for 5 minutes.

4. 4

   Grill Salmon: Grill the Salmon: Remove the salmon from the marinade, discarding the marinade. Season salmon filet on both sides with salt and pepper. Place the salmon onto the hot side of the grill, skin side down. Grill for 3-4 minutes, or until the skin starts to crisp. Carefully flip salmon over and continue to grill for an additional 3-4 minutes for medium-rare, or until desired doneness is achieved.

5. 5

   Brush Sauce on Salmon: Brush Grilled Salmon with Sauce: Remove salmon from the grill and place on a clean work surface. Use a pastry brush to brush some of the reserved mojo sauce all over the grilled salmon. Then, allow the salmon to rest for 3-5 minutes. (Optional if using a whole side of salmon, cut the salmon into 4 equal pieces.)

6. 6

   Make Black Beans and Rice: For the Cilantro-Lime Black Beans & Rice: Place all ingredients in a large bowl and gently toss together. Taste and adjust for seasoning.

7. 7

   Assemble Tostadas: Place a few tostadas onto a serving platter. Spoon black beans and rice onto the tostada, then top with the salmon, crumbled cheese and salsas.

8. 8

   Serve Salmon Tostadas: To Serve: Serve with any remaining mojo sauce on the side and enjoy!