Bahama Breeze! Just saying the name out loud can make you feel like you’ve been instantly transported to a sun-drenched beach, with a gentle breeze ruffling through palm leaves (or your hair). If you’ve ever set foot in one of their locations, you know exactly what I’m talking about. It’s not just a restaurant; it’s a mini vacation!
The Vibe: Island Time All the Time
People LOVE the vibe of Island-y restaurants. Obviously. It doesn’t matter where you live in the country or what time of year it is, you can drop into a Bahama Breeze and instantly feel as though you’ve been transported to the Caribbean. At least for a little while. The thatched ceilings, fruity cocktails, and steel drum music is enough to make anyone get into a tropical mood after a long day at the office.
Walking into Bahama Breeze, you’re immediately greeted by an ambiance that’s as warm as the Caribbean sun. The decor? It’s like stepping onto your own personal island retreat. With tropical plants and vibrant colors everywhere, you can literally feel your blood pressure decreasing. And the patio! Let’s just say it’s the perfect spot for sipping a frosty drink and catching up with friends.
Being fortunate enough to live on the Gulf of Mexico in Florida, I realize I can get the Island Getaway feels any time. But even if you are in Chicago in January, you can still get the flavors of the Caribbean in this delicious Salmon Tostada Salad.
Why We’re Here: The Salmon Tostada Salad
Now, amidst this paradise of flavors, there’s one dish that might just transport your taste buds even further – the Salmon Tostada Salad. It’s not your average salad, friends. Imagine the zestiest, freshest dance of flavors, all piled high on a crispy tortilla. It’s a masterpiece that blends the rich flavor of salmon with the fresh zing of Island Vinaigrette. Every bite is like a little party in your mouth, where the dress code strictly says “fun!” But here’s the kicker: I spill the “black beans” on how it’s made.
The Bahama Breeze Experience: More Than Just Food
What’s truly magical about Bahama Breeze is that it’s more than just a place to eat; it’s an experience. It’s where you go to unwind, laugh, and enjoy life. The food is just one delicious part of the whole vibrant picture. From the live music that has you accidentally shimmying in your seat, to the friendly staff who treat you like an old friend, every visit is a little escape to paradise.
And isn’t that what makes a meal memorable? It’s not just the flavors but the stories that come with them. The shared smiles, the cheers with those tropical cocktails, and the feeling that, just for a moment, you’re on vacation.
Wrapping It Up: Salad, Sun, and So Much Fun!
So tonight, dig out that wrinkly Hawaiian shirt, make yourself a Mai Tai, drop some Bob Marley, and you’ll feel like you’ve been transported to the Islands. In other words, make it a HAPPIER Hour.
For more Island-inspired recipes, try Tommy Bahama’s Cubano or Bahama Breeze’s Rasta Pasta
Ingredients
- 4 6 oz. Fresh Salmon Fillets
- 1 tsp Creole seasoning blend
- ½ tsp Kosher salt
- 4 small flour tortillas
- 8 oz. finely shredded cheese (Mexican blend)
- 6 cups spring mix of lettuce, washed, dried and torn
- ½ cup Citrus Vinaigrette (see recipe below)
- ½ cup cooked corn kernels
- ½ cup seasoned black beans (rinsed and drained)
- 8 oz. Tomato Salsa (see recipe below)
- ¼ cup Chimichurri Sauce (see recipe below)
- 1 ripe avocado, quartered and cut into fan
- Citrus Vinaigrette:
- 2 Tbsp olive oil
- 2/3-cup rice wine vinegar
- 1/3 cup orange juice
- 1 Tbsp Dijon mustard
- 1 tsp honey
- 2 tsp minced garlic
- 1 Tbsp minced shallots
- ½ tsp Creole seasoning
- 2 Tbsp chopped fresh cilantro
- Chimichurri Sauce:
- ¾ cup extra virgin olive oil
- 1/3 cup rice wine vinegar
- ½ cup fresh squeezed lemon juice
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 bunch (1½ ounces) flat-leaf parsley, stemmed and minced
- ½ bunch (½ ounce) cilantro, stemmed and minced
- ½ tsp dried oregano
- Scallion tops, thinly sliced
- 4 tsp minced garlic
- Tomato Salsa
- 1½ lbs. plum tomatoes, seeded and diced
- ½ cup finely diced red onion
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh cilantro
- 1 fresh jalapeno (about 2 tsp), stemmed and finely diced
- 1 tsp Creole seasoning blend
- Kosher salt, to taste
- Juice of one lime
- 2 Tbsp. extra virgin olive oil
Instructions
Preheat oven to 375°F.
Prepare the Citrus Vinaigrette and Tomato Salsa. Refrigerate until use.
In a blender, place all the Chimichurri Ingredients and pulse until well incorporated and the Chimichurri gets a “creamy” texture. Taste the chimichurri and season with more salt and pepper, if necessary. Refrigerate.
Season the salmon on both sides with Creole seasoning and kosher salt. On a very hot Saute Pan, sear the salmon on each side until done, or until fish reaches 145ºF. Remove from the heat and set aside to rest
Lay tortillas on baking sheet and score with a fork to allow steam to escape. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
To build the Salads: place 1 tortilla on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and black beans, and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
Place the salmon on top of the salad, spoon over the salmon with chimichurri sauce. Top with the avocado fan.
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