Wild Salmon Tostada

Ingredients

• 2 cans Vital Choice Wild Red sockeye salmon (6 to 7.5 ounces), traditional or skinless-boneless
• 2 to 3 tablespoons fresh lime juice
• ½ cup fresh tomato, diced
• 1 to 2 tablespoons onion, chopped
• 2 tablespoons Vital Choice extra virgin olive oil
• 2 tablespoons cilantro, chopped
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 4 large tostada shells (7 ounce package)
• 1 can refried beans (16 ounces), 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

Instructions

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