ALASKA SALMON TOSTADA

Prep Time: 15 Minutes
Cook Time: 5 Minutes

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 to 3 Tablespoons fresh lime juice
½ cup diced fresh tomato
1 to 2 Tablespoons chopped onion
2 Tablespoons olive oil
2 Tablespoons chopped cilantro
1 teaspoon minced garlic
1 teaspoon ground cumin
4 large tostada shells (7-oz. package)
1 can (16 oz.) refried beans, warmed
4 cups shredded lettuce
1 cup shredded Monterey Jack or Mexican cheese blend
Sour cream, as needed for garnish
Salsa, as needed for garnish

Drain and flake salmon. Place salmon in a medium bowl; sprinkle with lime juice. Add tomato, onion, olive oil, cilantro, garlic, and cumin; toss. Layer each tostada with one-fourth of the beans, lettuce, salmon mixture, and cheese. Garnish with sour cream and salsa.

Variation: Makes a great sandwich stuffer or salad topper!

Makes 4 Servings.

Nutrients per serving: 523 calories, 29g total fat, 11g saturated fat, 49% calories from fat, 98mg cholesterol, 36g protein, 30g carbohydrate, 8g fiber, 1203mg sodium, 510mg calcium, and 2g omega-3 fatty acids.