4[4oz] Salmon fillets, I used Specially Selected Wild Caught Alaskan Sockeye
1chipotle in adobo, finely minced
1tspavocado oil
kosher salt, to taste
black pepper, to taste
1/4tspcumin
1lime, sliced into 1/4 inch rounds
For the Tostadas:
8corn tostadas
1cup guacamole, I used Park Street Deli Classic
2cupsshredded iceberg lettuce
2radishes, sliced thin
1/2cuppineapple, diced small
1/2cupsalsa, I used Park Street Deli Fresh Cut Salsa
1jalapeno, sliced thinoptional
1lime, 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!