Description
A tostada recipe with baked salmon and a slaw made of cabbage and cucumbers.
Ingredients
For the slaw:
- 3 cups shredded white cabbage
- 1/2 English cucumber, thinly sliced (about 1 cup)
- 1/4 cup white vinegar
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the salmon:
- 1.5 lb salmon filet
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon adobo seasoning
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
For the guacamole:
- 2 avocados
- juice of 1/2 lemon
- healthy pinch kosher salt
For the sour cream:
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- pinch salt
For the tostadas:
- 8 corn tostadas
- fresh dill and lemon wedges for serving, optional
Instructions
- Preheat oven to 425 F degrees.
- While oven preheats, make slaw. Combine all ingredients in a bowl and let sit while salmon cooks.
- Drizzle salmon with olive oil and lemon juice. Sprinkle evenly with all the spices. Cook in a preheated oven for 12-15 minutes just until salmon is done.
- Combine avocado, lemon juice and salt in a small bowl; mash to combine.
- Combine sour cream, lemon juice and a pinch of salt; stir to combine.
- To serve tostadas- spread a 1/8 of the avocado mixture on each tostada. Flake the salmon and layer on top of the guacamole. Top with a handful of the cabbage slaw. Drizzle with a bit of the sour cream mixture. Add pinch of fresh dill and serve with additional lemon if desired. Serve immediately.