Marinate the salmon for at least 2 hours.

In a small bowl, mix together Dijon mustard, maple syrup, minced garlic, salt, and pepper.

Place the salmon in a baking dish and pour the marinade over it, ensuring all sides are covered.

Cover and refrigerate for at least 2 hours.

Preheat your grill to medium-high heat.

Grill the salmon until it begins to flake with a fork, about 6-7 minutes per side.

Remove from the grill and cover to let it rest.

Keep the grill on to warm tortillas

For the slaw, in a large bowl, mix together chopped red cabbage, minced gherkins, and pickle juice.

In a medium bowl, whisk together Dijon mustard and maple syrup.

While stirring, stream in olive oil until the mixture becomes thick and creamy.

Add the oil mixture and minced fresh dill to the cabbage mixture and stir until evenly coated.

Season to taste with salt and pepper.

Place in the refrigerator until ready to serve.

Place the corn tortillas onto the grill and cook until they just begin to char and bubble up, about 2-3 minutes per side.

Flip and cook an additional minute or two, until crispy.

Remove from heat and let cool.

Place the goat cheese into a small, microwave-safe bowl and microwave for 10-15 seconds until it just begins to soften (be careful not to melt it!).

Divide the goat cheese between the tortillas and spread it out.

Remove the skin from the salmon and place the salmon into a bowl, breaking it up into small pieces.

Divide the salmon on top of each tostada.

Divide the coleslaw on top of each tostada and garnish with fresh dill and crumbled goat cheese.

Serve immediately.