Sometimes you have a meal while on vacation that you wish you could bring home with you, at least in the form of a recipe to recreate in your own kitchen.

Here, from the El Tovar Hotel in Grand Canyon National Park, is the recipe for their Pan-Seared Salmon Tostada.

Pan Seared Salmon Tostada

Serves 4

½ cup Canola Oil

4 6-ounce Salmon Filets

6 ounces of Spring or Mesclun Lettuce Mix

1 Recipe El Tovar Chile/Lime Rice*

1 Recipe El Tovar Lime Sour Cream-Room Temperature-Shake well before using*

1 Recipe El Tovar Chile Olive Oil (or comparable)-Room Temperature-Shake Well before using

1 Recipe El Tovar Fire Roasted Corn Salsa-Room Temperature-Stir well before using*

4 each 6-inch Blue Corn Tortillas-Baked until crisp in a 350˚ oven

4 each 6-inch Red Corn Tortillas-Baked until crisp in a 350˚ oven

Sear salmon in a sauté pan in a little bit of canola oil- Medium rare is preferred. (About 4 minutes per side should accomplish medium rare) Set aside/Hold warm

Dress the greens in the chile olive oil in a bowl. You may not need to use all the oil; I suggest 3 tablespoons of oil for 6 oz of greens.

Place a 3-ounce portion of Chile/Lime Rice on each plate at 12 o’clock.

Place 1 each of the tortillas at 4 and 8 o’clock. on each plate.

Add 1.5 oz of the dressed greens on top of the tortillas on each plate.

Place the medium rare salmon on top of the greens on each plate.

Top each piece of salmon with the corn salsa.

Take a squirt bottle of Lime Sour Cream and squeeze in lines over the Salmon. First from 8 o’clock to 2 o’clock and then from 4 o’clock to 10 o’clock.

Serve & Enjoy!

* El Tovar Chile/Lime Rice

2 tablesppons olive oil

1/2 onion, diced

1 garlic clove, minced

2 tablespoons tomato paste

Juice from 2 limes

3 cups cooked white rice at room temp.

2 teaspoons chili powder

1 tablespoon fresh cilantro, chopped

salt and pepper to taste

Heat oil in large saucepan and saute onion until tender, add garlic and saute until golden. Mix in tomato paste and continue to saute until it begins to turn brown. Add lime juice, cooked rice, chili powder, and cilantro.

*El Tovar Lime Sour Cream

1/2 cup sour cream

1 tablespoon fresh lime juice

salt to taste

Combined all ingredients in bowl, cover and refrigerate until ready.

*El Tovar Fire Roasted Corn Salsa

3 ears of corn

1/3 cup canola or olive oil

1/2 jalapeno chili, seeded and diced

1/4 each green and red bell peppers, seeded and finely diced

2 tablespoons chopped cilantro

1/2 small red onion, diced

salt and pepper to tastte

1 tomato, diced

1/2 cup V-8 Juice

Rub each earn of corn with oil and, either on a grill or under a broiler, cook and frequently turn until the kernels are slightly charred, then set aside to cool. In a bowl, add rest of the sala ingredients, and then cut kernels from cooled corn ears and mix in. Let stand at room temperature, stirring occasionally.

Traveler footnote: This recipe was created by Chef Joe Nobile, who has moved from El Tover to Xanterra Parks & Resorts Yellowstone operations. This recipe can also be found in Dining At Great American Lodges by Sharon O'Connor.