Korean-Inspired Salmon Tacos with Spicy Slaw

Name: Korean-Inspired Salmon Tacos with Spicy Slaw
Total time: 140 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 pound wild salmon fillet (cut in half); ¼ cup reduced sodium soy sauce (or gluten-free tamari); ¼ cup finely diced yellow onion; 1 teaspoon toasted sesame oil; 1 teaspoon grated fresh ginger; 1 tablespoon brown sugar; 2 g arlic cloves (minced); 1 teaspoon sesame seeds; 3 cups tri-color coleslaw; 3 scallions (chopped); 3 tablespoons mayonnaise ((I love Sir Kensington)); 3 teaspoons gochujang (or Sempio Gluten Free Korean Gochujang); 8 6 -inch corn tortillas

Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious way to switch up your fish taco game!

⏱️ 140 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Hard 👁️ 22 views

👨‍🍳 Start Cooking

Korean-Inspired Salmon Tacos with Spicy Slaw

Foto: Skinnytaste

Ingredients

4 servings

1 pound wild salmon fillet (cut in half)
¼ cup reduced sodium soy sauce (or gluten-free tamari)
¼ cup finely diced yellow onion
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
1 tablespoon brown sugar
2 g arlic cloves (minced)
1 teaspoon sesame seeds
3 cups tri-color coleslaw
3 scallions (chopped)
3 tablespoons mayonnaise ((I love Sir Kensington))
3 teaspoons gochujang (or Sempio Gluten Free Korean Gochujang)
8 6 -inch corn tortillas

Steps

In a small measuring cup, combine the soy sauce, onion, sesame oil, ginger, brown sugar, garlic and sesame seeds. Whisk to thoroughly combine.
Set aside 2 tablespoons then place salmon in a shallow bowl or Tupperware container and add the rest of the marinade.
Refrigerate and allow to marinate for at least 2 hours or up to overnight. (If you don't have time, you can let it marinade 20 minutes)
In a medium bowl, add the mayonnaise, gochujang and 1 tablespoon water.
Whisk to combine. Add the coleslaw and scallions and toss to combine.
Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors an oiled grill pan over medium-high heat.
Place salmon pieces, flesh side down, on the grill and cook 3-5 minutes (thinner fillets will cook quicker than a thicker piece), or until salmon easily releases from the grill and is nicely charred.
Carefully flip with a spatula, top each piece with a tablespoon of reserved marinade and cook an additional 2-4 minutes or until fish flakes easily with a fork.
Set aside on a clean cutting board or plate.
Meanwhile, heat the tortillas over an open flame, on the grill or microwave.
Place 2 tortillas each on 4 plates.
Using a spatula, break up the fish into pieces, sliding the spatula between the flesh and skin to remove the skin.
Place a piece or 2 of salmon on each tortilla then top each with 1/3 cup slaw. Repeat with remaining fish and slaw. Serve immediately.