Salmon Tostadas

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5

15 minutes

PREP TIME

30 minutes

TOTAL TIME

4

SERVINGS

Mains

Ingredients

8 corn tortillas
3 tbsp olive oil, divided
3 tbsp white vinegar
2 tbsp water
1 tsp salt
1 tsp sugar
½ cup red onion, thinly sliced
1 ½ cups refried beans
8 eggs
1 cup cheddar cheese, grated
2 cans (120g) Gold Seal Pink Salmon Skinless Boneless, drained
½ cup pico de gallo
Cilantro, to garnish
Salt and pepper to taste

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Skinless / Boneless

Directions

Preheat the oven to 400° F. Line 2 baking sheets with parchment paper.
In a small pot, combine the vinegar, water, salt, and sugar and bring to a simmer. Turn heat down and gently simmer until salt and sugar have dissolved. Pour this over the red onions and set aside.
Brush the corn tortillas with 1 tbsp of the olive oil and arrange in a single layer on both baking sheets. Bake for 10 minutes, flipping halfway through. Bake until the tortillas are golden brown and crispy. Lightly season with salt.
Meanwhile, use the remaining olive oil to fry the eggs sunny-side up. Season with salt and pepper.
Add the pickled onions to a strainer and rinse gently with water. Dry with a paper towel or clean tea towel.
Spread the refried beans evenly on all of the tortillas. Sprinkle each with cheese, top with an egg, salmon chunks, pico de gallo, pickled onion and garnish with cilantro.

TIPS &
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