1Tbsp+ 1 tsp Fresh dillminced+ additional for garnish
8Small corn tortillas
4OzGoat cheese + additional for garnish
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.