Ingredients
For The Salmon:
- ¼ cup Dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon garlic minced
- Pinch of salt and pepper
- 1 pound Atlantic salmon
For The Coleslaw:
- 4 cups red cabbage finely chopped (about half a large head of cabbage)
- ½ cup mini gherkins minced
- 1 tablespoon pickle brine
- ¼ cup Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon + 1 teaspoon fresh dill minced, plus additional for garnish
- Salt and pepper
For Assembly:
- 8 small corn tortillas
- 4 ounces goat cheese plus additional for garnish
Instructions
- In a small bowl, combine the mustard, maple syrup, garlic, and a pinch of salt and pepper. Place the salmon into a baking dish and pour the marinade over the salmon, being sure to cover it on all sides. Cover and refrigerate for at least 2 hours.
- Once the salmon has marinated, preheat your grill to medium-high heat. Grill the salmon until the edges just begin to flake with a fork, about 6-7 minutes. Flip and cook until flaky and tender, about 4-5 minutes more. Remove from the grill, cover, and let rest. Keep the grill on.
- In a large bowl, combine the chopped cabbage, gherkins, and pickle brine.
- In a medium bowl, whisk together the remaining mustard and maple syrup for the coleslaw dressing. While whisking, stream in the olive oil until the mixture becomes thick and creamy. Add the dressing, along with the dill, to the cabbage mixture and stir until evenly coated. Season to taste with salt and pepper. Refrigerate until ready to serve.
- Place the tortillas onto the grill and cook until they just begin to char and bubble up, about 1-2 minutes. Flip and cook an additional 1-2 minutes, until crispy. Watch closely so as 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.
- Spread the softened goat cheese evenly onto the tortillas.
- Remove and discard the skin from the salmon. Place the salmon into a bowl and break it up into small pieces with a fork. Top the tostadas with the salmon.
- Top the salmon tostadas with the coleslaw. Garnish with fresh dill and crumbled goat cheese and DEVOUR.