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
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