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
Preparation
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.
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.
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.
