Chili-Rubbed Salmon and Grilled Corn Tostada with Mango Avocado Salsa

Heat grill to medium high.

Remove skin from salmon. In a small bowl, combine chili powder, oregano, salt and pepper. Generously dust fillets with spice mixture. Set aside.

Drain beans of almost all of the liquid, keeping about 2 tablespoons of the liquid to cook beans in. Heat beans in a saucepan over medium heat for about 3-4 minutes until they bubble. Using a spatula, smash beans until they thicken. Season to taste with salt and pepper. Remove from heat and set aside.

Shuck the corn, discard the husks, brush the corn kernels with canola oil and grill the corn for a total of 5-7 minutes, turning to cook all sides evenly. Remove corn from heat onto a plate and turn off the grill. Use a knife or corn stripper to remove corn from cob. Set aside.

In a small bowl, mix avocado, mango, red onion, red pepper, cilantro jalapeño and lime juice. Set aside.

Cook salmon. Heat half of the canola oil in a large non-stick pan over high. Sear salmon for 30 seconds and turn heat to medium low. Cook for about 4 minutes. Turn over the fillets and cook for about 3 minutes more, or until still a little pink in the center.

Heat remaining oil in a medium sauté pan over medium-high heat. Fry tortillas, one at a time until golden and crispy on both sides. Remove from heat and place on a paper towel.

Layer the tostadas. Spread beans on each of the fried tortillas, then sprinkle grilled corn over the beans. Add romaine, then salmon. Top with the mango avocado salsa and serve.