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1
Heat grill to medium high.
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2
Remove skin from salmon.
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3
In a small bowl, combine chili powder, oregano, salt and pepper.
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4
Generously dust fillets with spice mixture.
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5
Set aside.
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6
Drain beans of almost all of the liquid, keeping about 2 tablespoons of the liquid to cook beans in.
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7
Heat beans in a saucepan over medium heat for about 3-4 minutes until they bubble.
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8
Using a spatula, smash beans until they thicken.
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9
Season to taste with salt and pepper.
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10
Remove from heat and set aside.
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11
Shuck the corn, discard the husks, brush the corn kernels with canola oil and grill the corn for a total of 5-7 minutes, turning to cook all sides evenly.
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12
Remove corn from heat onto a plate and turn off the grill.
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13
Use a knife or corn stripper to remove corn from cob.
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14
Set aside.
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15
In a small bowl, mix avocado, mango, red onion, red pepper, cilantro jalapeno and lime juice.
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16
Set aside.
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17
Cook salmon.
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18
Heat half of the canola oil in a large non-stick pan over high.
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19
Sear salmon for 30 seconds and turn heat to medium low.
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20
Cook for about 4 minutes.
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21
Turn over the fillets and cook for about 3 minutes more, or until still a little pink in the center.
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22
Heat remaining oil in a medium saute pan over medium-high heat.
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23
Fry tortillas, one at a time until golden and crispy on both sides.
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24
Remove from heat and place on a paper towel.
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25
Layer the tostadas.
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26
Spread beans on each of the fried tortillas, then sprinkle grilled corn over the beans.
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27
Add romaine, then salmon.
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28
Top with the mango avocado salsa and serve.
