Black Bean & Salmon Tostadas

I finally did it. I bought canned salmon. I've been meaning to do this for a while but just never get around to it. Canned salmon is an excellent way to incorporate more omega-3 rich fish into the diet and it is far less expensive than fresh or frozen salmon. But I've never played with canned salmon before so I wasn't sure exactly what I'd do with it. So I turned to my faithful eatingwell.com and found this recipe for Black Bean & Salmon Tostadas. I didn't have those exact ingredients, so this post is documenting my riff on their recipe since I think it turned out great.

Oh, and Thyme, my version is allergen-free for your little dude so long as your salsa and chili powder have been vetted.

Black Bean & Salmon Tostadas
8 6-inch corn tortillas
Canola Oil
1 15 ounce can boneless, skinless wild Alaskan salmon, drained
1 large avocado, diced
1/2 tsp chili powder or to taste
2 tsp lime juice or to taste (not sure exactly how much I put in)
1 15-ounce can black beans, rinsed
1 tbsp extra virgin olive oil
2 tablespoons prepared salsa
1/2 cup red onion, diced
2 cups thinly sliced lettuce

1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
2. Brush tortillas on both sides with canola oil. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3. Combine salmon, avocado, chili powder and lime juice in a bowl. Process black beans, olive oil, salsa and red onions in a food processor until smooth. (I used an immersion blender.) Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with lettuce.

Rosemary