Turn up the heat with spicy salmon tostadas

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Grilled salmon tostadas with sriracha-dressed slaw is a delectable entrée with the perfect kick of heat to spice up your summer. “This recipe has just the right amount of heat to awaken your guests’ taste buds,” says Tom Filippou, executive chef for President’s Choice Cooking School. For a fun and interactive entertaining experience, he recommends placing the ingredients on a buffet table and allowing guests to make their own tostadas that suit their individual tastes.

Salmon Tostadas with Sriracha Dressed Slaw


• 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


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.

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