Wild Salmon Tostadas with Cilantro Aioli and Pickled Veg 🌮🎣
Serves 435 mins prep25 mins cook
A hormone-balancing recipe for Wild Salmon Tostadas featuring roasted wild salmon, pickled red onions, thinly sliced vegetables, and a creamy cilantro aioli, all served on crisp sprouted corn tortillas. This recipe is designed to support a healthy cycle and overall well-being.
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What you need
Instructions
1. Preheat oven to 450°F (230°C). 2. Season salmon with 2 tbsp avocado oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, sea salt, and pepper. Roast for 20 minutes or until done. Set aside to cool. 3. Combine 1/4 cup thinly sliced red onion, 1/2 cup apple cider vinegar, 1 tsp sea salt, and 1 tsp coconut sugar in a small bowl and let sit to pickle for at least 20 minutes. 4. Combine 1 cup vegan mayo, 2 cloves garlic, zest of 1 lime, and 1 handful of cilantro for the aioli in a food processor and blend until creamy and well combined. 5. Brush sprouted corn tortillas with avocado oil, season with sea salt, and crisp in the oven for a few minutes. 6. To assemble, spread aioli on tortillas, followed by thinly sliced mushrooms, cucumbers, salmon, pickled red onion, cabbage, and fresh cilantro. Enjoy!View original recipe