Toss all ingredients in a bowl, cover and refrigerate at least 30 minutes or up to 24 hours to marinate. Drain; discard marinade. Refrigerate in an airtight container up to 6 days. Makes about 1 cup.
Chile-Dusted Tostada Shells
Stir ancho chile powder, chipotle powder and paprika in small bowl. Deep-fry wontons in peanut oil at 375°F until golden brown and crisp, about 30 seconds, turning once; remove with tongs to paper towel-lined sheet tray and sprinkle with chile powder mixture. Cool completely; store in an airtight container at room temperature up to 2 days.
Pulse pepitas, coconut flakes and salt in a food processor until coarse crumbs form. Store in an airtight container at room temperature up to 2 weeks. Makes about ½ cup.
Heat 1 tablespoon oil in a sauté pan over medium heat. Brush egg white over top of 2 pieces salmon; press Pepita-Coconut Coating onto top of salmon. Cook salmon until internal temperature reaches 145°F, about 6 minutes, turning once. Place salmon on 2 Chile-Dusted Tostada Shells; top with Kogi Salsa Roja Sauce, Lime-Marinated Red Onions, 1 tablespoon queso blanco and microgreens.