Salmon Tostadas with Sriracha Dressed Slaw

Ingredients

• 3 tbsp (45 mL) PC Sriracha Mayo Sandwich Spread
• 2 1/2 tbsp (37 mL) seasoned rice vinegar
• 1 tbsp minced ginger root
• 1/2 tsp (2 mL) freshly ground black pepper
• 1/2 tsp (2 mL) granulated sugar
• 1 pkg (340 g) packaged coleslaw mix
• 4 portions of 4oz (125 g) skinless salmon fillets
• 2 tsp (10 mL) canola oil
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) freshly ground black pepper
• 5 tsp (25 mL) sesame seeds
• 2 ripe avocados
• 12 tostada tortilla rounds (15 g each)
• 1/3 cup (75 mL) PC Sriracha Mayo Sandwich Spread
• 2 green onions, finely chopped

Instructions

1. Preheat barbecue to medium-high heat. Whisk together 3 tbsp (45 mL) spread, vinegar, ginger, pepper and sugar in large bowl; add coleslaw mix and toss to combine. Set aside.
2. Brush salmon with oil on both sides; sprinkle with salt and pepper. Roll salmon in sesame seeds. Place on grill; cook 6 to 8 minutes, turning once, or until it flakes easily with a fork. Transfer to plate.
3. Slice avocados thinly and divide among tostadas. Top each with a scant 1/4 cup (50 mL) salad mixture; flake salmon over top. Top with 1/3 cup (75 mL) spread and sprinkle with green onions.

Notes