Salmon Tostadas With Sriracha Dressed Slaw

• 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

1. 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.
2. 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.
3. 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.

sandwich, rice vinegar, ginger root, ground black pepper, sugar, salmon, canola oil, salt, ground black pepper, sesame seeds, avocados, tostada tortilla, sandwich, green onions

Taken from www.epicurious.com/recipes/member/views/salmon-tostadas-with-sriracha-dressed-slaw-580928ad9bb3c66e1f64bc6e (may not work)