Poached salmon is the perfect canvas for a spicy and tangy salsa. Cilantro stems, onion and garlic flavor the fish during its brief simmer. Habaneros and citrus juice synergize to produce an intensely fruity and bright sauce. It’s a popular flavor combination in Mexico’s Yucatán Peninsula. You can cut back to a single habanero but avoid swapping for a milder chile since it won’t have the same fruity flavor. The chiles are charred along with onion and garlic to add a hint of smokiness, but feel free to skip the charring step if you’d like. Tostadas provide crunch to contrast the tender, flaky fish, while a final topping of avocado and thinly sliced red onion add creaminess and freshness.

News Source : https://www.oregonlive.com/nytcooking/2026/04/776883736-salmon-tostadas-with-citrus-salsa.html