Norwegian Salmon Korean Tacos With Spicy Slaw
Recipe Courtesy Norwegian Seafood Export Council

Serves: 4

Ingredients:
1 lb. Norwegian Salmon (fillets, cut into 1/2" thick slices)

Marinade:
1/2 cup Soy Sauce
1 tbls. Honey
1 tspn. Garlic, (minced)
1 tbls. Rice Vinegar
1 tsp Sesame Oil
1 Tbsp Ginger, (minced)
1/4 cup Rice Wine

Spicy Slaw:
1 lb. Pre-cut Cole Slaw Mix
1 tspn. Salt
1 tbls. Rice Vinegar
2 tspn. Sugar
1/4 cup Mayonnaise, (light)
1 tbls. Ginger, (minced)
2 tspn. Chili Paste

To Assemble:
4 ea Soft Tortillas
1/2 cup Cilantro, (whole leaves)

Directions:
1. Combine ingredients for marinade in a sauce pot and bring to a boil. Remove from heat and chill until cold. Pour marinade over Norwegian salmon and let rest in the refrigerator for at least 20 minutes or up to 3 hours.

2. Toss cole slaw mix with salt and leave to sit for 15 minutes. Squeeze and discard the liquid.

3. Combine the rest of the ingredients for the spicy slaw in a mixing bowl and combine thoroughly. Add cole slaw mix to the bowl and toss to combine.

4. Grill salmon on a medium high grill for one minute on each side. Grill tortillas on both sides.

5. To serve, place two slices of salmon on each tortilla. Top with spicy slaw and cilantro leaves.

Note: Recipe Courtesy Norwegian Seafood Export Council