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Grilled Salmon Tostada Recipe (Gluten-Free)
5 from 15 votes

Grilled Salmon Tostada Recipe (Gluten-Free)

Grilled tostadas are topped with grilled maple salmon, mustard slaw and creamy goat cheese for a gluten free, healthy meal or appetizer that's easy to make!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 293 kcal
Course: Main Course
Cuisine: American

Ingredients

For the salmon:
  • 1/4 cup Dijon mustard Maille
  • 2 tablespoons pure maple syrup
  • 1 teaspoon garlic minced
  • Pinch black pepper
  • Pinch salt
  • 1 pound salmon Atlantic
For the coleslaw:
  • 4 cups red cabbage about half a large head of cabbage, finely chopped
  • 1/2 cup gherkin Maille brand; minced
  • 1 tablespoon pickle juice
  • 1/4 cup Dijon mustard Maille
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon dill fresh; minced; plus additional for garnish
  • black pepper
  • salt
For assembly:
  • 8 corn tortillas small
  • 4 ounces goat cheese plus additional for garnish

Instructions

    Cup of Yum
  1. In a small bowl, mix together the salmon ingredients. Place the salmon into a baking dish and pour the marinade over, being sure to cover all sides of the salmon. Cover and refrigerate at least 2 hours.
  2. Once the salmon has marinated, pre-heat your grill to medium-high heat. Grill the salmon until it just begins to flake with a fork, about 6-7 minutes. Flip and cook until flaky and tender, about another 4-5 minutes. Remove from the grill and cover to let rest. Keep the grill on.
  3. In a large bowl, mix together the chopped cabbage, pickles and pickle juice.
  4. In a medium bowl, whisk together the remaining mustard and maple syrup. While stirring, stream in the olive oil until the mixture becomes thick and creamy. Add the mixture, along with the dill, into the cabbage mixture and stir until evenly coated. Season to taste with salt and pepper. Place into the refrigerator until ready to serve.
  5. Place the tortillas onto the grill and cook until they just begin to char and bubble up, about 2-3 minutes. Flip and cook an additional minute or two, until crispy. Be careful not to burn then. Remove from heat and let cool.
  6. 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!
  7. Divide the goat cheese between the tortillas and spread out evenly.
  8. Remove the skin from the salmon and place the salmon into a bowl, breaking it up into small pieces. Divide the salmon on top of each tostada.
  9. Divide the coleslaw on top of each tostada and garnish with fresh dill and crumbled goat cheese.
  10. DEVOUR.

Nutrition Information

Calories 293kcal (15%) Carbohydrates 26g (9%) Protein 18g (36%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 5g (25%) Trans Fat 0.003g (0%) Cholesterol 38mg (13%) Sodium 627mg (26%) Potassium 477mg (10%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 699IU (14%) Vitamin C 26mg (29%) Calcium 112mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 293

% Daily Value*

Calories 293kcal 15%
Carbohydrates 26g 9%
Protein 18g 36%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 0.003g 0%
Cholesterol 38mg 13%
Sodium 627mg 26%
Potassium 477mg 10%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 699IU 14%
Vitamin C 26mg 29%
Calcium 112mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.