Chipotle Salmon Tostadas
Ingredients
For the Chipotle Salmon:
- 4 [4oz] Salmon fillets, I used Specially Selected Wild Caught Alaskan Sockeye
- 1 chipotle in adobo, finely minced
- 1 tsp avocado oil
- kosher salt, to taste
- black pepper, to taste
- 1/4 tsp cumin
- 1 lime, sliced into 1/4 inch rounds
For the Tostadas:
- 8 corn tostadas
- 1 cup guacamole, I used Park Street Deli Classic
- 2 cups shredded iceberg lettuce
- 2 radishes, sliced thin
- 1/2 cup pineapple, diced small
- 1/2 cup salsa, I used Park Street Deli Fresh Cut Salsa
- 1 jalapeno, sliced thin optional
- 1 lime, sliced into wedges, for serving
Instructions
For the Chipotle Salmon:
- Preheat oven to 375 and line a baking sheet with parchment paper.
- Place salmon filets on the lined baking sheet. Brush with avocado oil and sprinkle with salt, pepper, and cumin. Evenly divide and brush the minced chipotle over each filet. Top each filet with two rounds of thinly sliced lime.
- Bake salmon for 10 minutes, or until salmon is cooked through and easily flaked with a fork. Once cooked, remove skin and flake salmon with a fork.
For the Tostadas:
- Spread guacamole on the top of each tostada. Layer with iceberg, the flaked salmon, radishes, pineapple, salsa and jalapeno. Serve with a wedge of lime. Enjoy!