Rub the salmon fillets with olive oil, then season with cajun seasoning, salt, and pepper. Heat a skillet over medium-high heat and sear the salmon for about 4-5 minutes per side or until cooked through and blackened on the outside.

Make the Avocado Puree

In a bowl, mash the ripe avocados with lime juice, salt, and pepper until smooth. Set aside.

Prepare Pine Nut-Chili Emulsion

In a small pan, toast the pine nuts until golden. Remove from heat and blend with chili powder, a pinch of salt, and enough water to create a drizzle-able emulsion.

Prepare the Toppings

Thinly slice the red onion and segment the orange into supremes. Chop the cilantro leaves.

Assemble the Tostadas

Spread a layer of avocado puree on each tostada. Top with blackened salmon, red onion slices, orange supremes, and a sprinkle of fresh cilantro. Drizzle with the pine nut-chili emulsion.

Serve

Serve immediately and enjoy your Blackened Salmon Tostada!