Description
Grilled tostadas topped with grilled maple salmon, mustard slaw and creamy goat cheese are a gluten-free, healthy meal or appetizer that’s easy to make!
Ingredients
- FOR THE SALMON:
- ¼ cups Dijon Mustard
- 2 Tablespoons Maple Syrup
- 1 teaspoon Garlic, Minced
- 1 pinch Salt And Pepper, to taste
- 1 pound Atlantic Salmon
- FOR THE COLESLAW:
- 4 cups Red Cabbage, Finely Chopped (4 Cups Is About Half A Large Head Of Cabbage)
- ½ cups Mini Gherkins, Minced
- 1 Tablespoon Pickle Juice
- ¼ cups Dijon Mustard
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Olive Oil
- 1 Tablespoon Plus 1 Teaspoon Fresh Dill, Minced And Additional For Garnish
- Salt And Pepper
- FOR ASSEMBLY:
- 8 Small Corn Tortillas
- 4 ounces, weight Goat Cheese + Additional For Garnish
Preparation
Note the salmon requires an additional 2 hours of marinating time.
In a small bowl, mix together the salmon ingredients (everything in the salmon list except the salmon). Place the salmon into a baking dish and pour the marinade over it, being sure to cover all sides of the salmon. Cover and refrigerate at least 2 hours.
Once the salmon has marinated, preheat your grill to medium-high heat. Grill the salmon until it just begins to flake with a fork, about 6-7 minutes. Flip and cook until flaky and tender, about another 4-5 minutes. Remove from the grill and cover to let it rest. Keep the grill on.
For the slaw: In a large bowl, mix together the chopped cabbage, pickles and pickle juice.
In a medium bowl, whisk together the mustard and maple syrup. While stirring, stream in the olive oil until the mixture becomes thick and creamy. Add the oil mixture, along with the dill, into the cabbage mixture and stir until evenly coated. Season to taste with salt and pepper. Place into the refrigerator until ready to serve.
Place the tortillas onto the grill and cook until they just begin to char and bubble up, about 2-3 minutes. Flip and cook an additional minute or two, until crispy. Be careful not to burn them. Remove from heat and let cool.
Place the goat cheese into a small, microwave safe bowl and microwave for 10-15 seconds until it just begins to soften—be careful not to melt it!
Divide the goat cheese between the tortillas and spread it out. Remove the skin from the salmon and place the salmon into a bowl, breaking it up into small pieces. Divide the salmon on top of each tostada. Divide the coleslaw on top of each tostada and garnish with fresh dill and crumbled goat cheese. Devour!
