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1
Note the salmon requires an additional 2 hours of marinating time.
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2
In a small bowl, mix together the salmon ingredients (everything in the salmon list except the salmon).
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3
Place the salmon into a baking dish and pour the marinade over it, being sure to cover all sides of the salmon.
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4
Cover and refrigerate at least 2 hours.
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5
Once the salmon has marinated, preheat your grill to medium-high heat.
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6
Grill the salmon until it just begins to flake with a fork, about 6-7 minutes.
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7
Flip and cook until flaky and tender, about another 4-5 minutes.
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8
Remove from the grill and cover to let it rest.
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9
Keep the grill on.
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10
For the slaw: In a large bowl, mix together the chopped cabbage, pickles and pickle juice.
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11
In a medium bowl, whisk together the mustard and maple syrup.
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12
While stirring, stream in the olive oil until the mixture becomes thick and creamy.
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13
Add the oil mixture, along with the dill, into the cabbage mixture and stir until evenly coated.
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14
Season to taste with salt and pepper.
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15
Place into the refrigerator until ready to serve.
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16
Place the tortillas onto the grill and cook until they just begin to char and bubble up, about 2-3 minutes.
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17
Flip and cook an additional minute or two, until crispy.
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18
Be careful not to burn them.
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19
Remove from heat and let cool.
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20
Place the goat cheese into a small, microwave safe bowl and microwave for 10-15 seconds until it just begins to softenbe careful not to melt it!
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21
Divide the goat cheese between the tortillas and spread it out.
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22
Remove the skin from the salmon and place the salmon into a bowl, breaking it up into small pieces.
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23
Divide the salmon on top of each tostada.
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24
Divide the coleslaw on top of each tostada and garnish with fresh dill and crumbled goat cheese.
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25
Devour!
