Salmon Tostadas With Citrus Salsa

Preparation

1. 1. Step 1

      Make the salsa: In a large, high-sided skillet, heat oil over medium-high and open the window. Once shimmering, add the habaneros, one white onion quarter and 2 garlic cloves. Cook, undisturbed, until they develop a deep char, about 3 minutes (if you’d rather not char the salsa ingredients, transfer them directly to the blender). Remove from the heat and transfer charred ingredients to the blender. Add orange and lime juice and blend until smooth. Set aside.

   2. Step 2

      Return skillet to medium-low heat. Add 4 cups water and scrape with a spatula to deglaze any charred bits in the pan. Add cilantro stems along with remaining onion and garlic. Once water begins to gently simmer, arrange salmon chunks in a single layer. Poach until just cooked through, 5 to 7 minutes, gently turning the fish occasionally to ensure the fish is cooked evenly.

   3. Step 3

      Using tongs or a spider, transfer salmon to a large bowl (discard the aromatics in the pan). Gently flake the fish apart with the back of a fork. Add ½ cup salsa and gently toss to coat. Salt to taste.

   4. Step 4

      Divide the salmon across the tostadas. Serve with avocado, thinly sliced red onion, remaining salsa and lime wedges.