Wild Salmon Tostadas with Cilantro Aioli and Pickled Veg

Preheat oven to 450. Season salmon with oil, garlic and onion powder and salt and pepper. Roast for 20 min or until done. Set aside to cool.

Combine red onion, vinegar, salt and sugar in small bowl and let sit to pickle at least 20 min.

Combine aioli ingredients in food processor and blend until creamy and well combined.

Brush tortillas with oil, season with salt and crisp in oven for a few min.

Spread aioli on tortillas, followed by veg, salmon, pickled onion, cabbage and cilantro. Enjoy!