Grilled Salmon Tostadas are topped with grilled maple salmon, mustard slaw and creamy goat cheese for a gluten-free, healthy meal or appetizer that’s easy to make!
why you will love this recipe
- Because the world would be a sad place without saucey meat+cheese+crunchety veggies all rolled inside soft tortillas that make my taste buds say ARIBAAA.
- It’s corn tortillas grilled up so they’re crunchy & smokey, slathered with creamy goat cheese, and topped with fresh, crispy Dijon mustard pickle slaw AND tender pieces of salmon, for the perfect sweet-vinegary bite of texture deliciousness
- Mustard pickle slaw is, like, UMMM really crispy and tangy and has the most YUM maple mustard vinaigrette all mixed in its texture-freak-person-pleasing self.
iNGREDIENTS
For The Salmon:
- 1/4 Cup Dijon Mustard
- 2 Tbsp Pure maple syrup
- 1 tsp Garlic minced
- Pinch of salt and pepper
- 1 Lb Atlantic salmon
For The Coleslaw:
- 4 Cups Red cabbage finely chopped (about half a large head of cabbage)
- 1/2 Cup Mini Gherkins minced
- 1 Tbsp Pickle Juice
- 1/4 Cup Dijon mustard
- 2 Tbsp Pure maple syrup
- 2 Tbsp Olive oil
- 1 Tbsp + 1 tsp Fresh dill minced+ additional for garnish
- Salt/pepper
For Assembly:
- 8 Small corn tortillas
- 4 Oz Goat cheese + additional for garnish
iNSTRUCTIONS
- In a small bowl, mix together the salmon ingredients. Place the salmon into a baking dish and pour the marinade over, being sure to cover all sides of the salmon. Cover and refrigerate at least 2 hours.
- Once the salmon has marinated, pre-heat 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 rest. Keep the grill on.
- In a large bowl, mix together the chopped cabbage, pickles and pickle juice.
- In a medium bowl, whisk together the remaining mustard and maple syrup. While stirring, stream in the olive oil until the mixture becomes thick and creamy. Add the 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 then. 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 out evenly.
- 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.
tips & tricks for how to make the perfect salmon tostadas
- Start by marinating the salmon. It helps add flavor and moisture to the salmon.
- Serve the tostadas immediately. To ensure that the tostadas are crispy and fresh, serve them immediately after they are assembled. Don’t let them sit for too long, or the tortillas will become soggy.
- Use fresh tortillas. Doing so will reduce the risk of them breaking.
- Use fresh, high-quality ingredients.
FAQs
Can I use a different kind of salmon?
Yes, you can, but be sure to use high-quality salmon. For the best flavor and texture, wild-caught sockeye or coho are good alternatives.
what if i don’t like mustard?
If you don’t like mustard, you can substitute mayonnaise for it. But I sincerely hope you try the recipe as I’ve laid it out here; the combination of ingredients may have you rethinking your stance on mustard!
Are tostadas served hot or cold?
While some people might enjoy eating tostadas that have been cooled to room temperature, they are typically best when served hot and fresh.
how to store grilled salmon tostada
To store grilled salmon tostadas, you can place them in an airtight container or a zip-top bag and keep them in the refrigerator for up to 3 days. Before storing the tostadas, let them cool completely and then place a piece of wax paper or parchment paper between each tostada to prevent them from sticking together. To reheat the tostadas, place them on a baking sheet and heat them in the oven at 350°F for about 10 minutes, or until they are heated through and crispy. You can also reheat them in a toaster oven or on the stovetop in a dry skillet over medium heat.
Grilled Maple Salmon Tostada Recipe
Grilled tostadas are topped with grilled maple salmon, mustard slaw and creamy goat cheese for a gluten free, healthy meal or appetizer that’s easy to make!
Servings 8
Ingredients
For the salmon:
- 1/4 Cup Maille Dijon Mustard
- 2 Tbsp Pure maple syrup
- 1 tsp Garlic minced
- Pinch of salt and pepper
- 1 Lb Atlantic salmon
For the Coleslaw:
- 4 Cups Red cabbage finely chopped (about half a large head of cabbage)
- 1/2 Cup Maille Mini Gherkins minced
- 1 Tbsp Pickle Juice
- 1/4 Cup Maille Dijon mustard
- 2 Tbsp Pure maple syrup
- 2 Tbsp Olive oil
- 1 Tbsp + 1 tsp Fresh dill minced+ additional for garnish
- Salt/pepper
For assembly:
- 8 Small corn tortillas
- 4 Oz Goat cheese + additional for garnish
Instructions
-
In a small bowl, mix together the salmon ingredients. Place the salmon into a baking dish and pour the marinade over, being sure to cover all sides of the salmon. Cover and refrigerate at least 2 hours.
-
Once the salmon has marinated, pre-heat your grillto 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 rest. Keep the grill on.
-
In a large bowl, mix together the chopped cabbage, pickles and pickle juice.
-
In a medium bowl, whisk together the remaining mustard and maple syrup. While stirring, stream in the olive oil until the mixture becomes thick and creamy. Add the 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 then. 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 out evenly.
-
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.
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