- Prep Time: 20 minutes (Does not include fish marinating time)
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: Approximately 4(5 oz) servings (2 tacos per serving)
- 1 wild Alaska salmon fillet (approximately 20 oz)
- 16 corn tortillas
- 1 cup purple cabbage, shredded
- 1 cup white cabbage, shredded
- ½ cup carrot, grated
- 1- 2 scallions, diced
- ¼ cup cilantro leaves
- 1 jalapeño, thinly sliced, optional
- 1 tablespoon toasted sesame seeds
- 1 lime, cut in wedges
- ¼ cup vegetable oil
Korean BBQ marinade
- 1 cup low sodium soy sauce
- ¼ cup dark sesame oil
- ⅓ cup packed brown sugar
- ¼ cup canned pears (in natural juice), pureed in blender
- 1 1/2 tablespoon garlic, minced
- 1 1/2 teaspoon black pepper
Miso ginger vinaigrette:
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ⅓ cup white miso
- 3 inch ginger, peeled and sliced
- 3 tablespoons sesame oil
- ½ cup vegetable oil
- 1 tablespoon sugar
- ½ teaspoon cayenne pepper
Step 1 Make the marinade
Place all ingredients in a medium bowl and whisk together until well combined. Set aside.
Step 2 Marinate the fish
Thaw salmon fillet if frozen. Pat salmon fillet dry with paper towels. Slice fillet into 4 equal portions and place in a large ziplock freezer bag. Pour marinade over fillets in the freezer bag, making sure that the marinade is fully incorporated into the fillets. Remove excess air from the bag; seal tightly. Refrigerate at least 4 hours or overnight (flipping bag a few times).
Step 3 Make the vinaigrette
Place all ingredients into a blender and blend until smooth. Pour into an airtight container and set aside.
Step 4 Cook the fish
Preheat convection oven to 375 F. Line sheet pan with aluminum foil or parchment paper. Place drained marinated salmon fillets on the pan. Drizzle vegetable oil over the salmon fillets. Bake about 8 – 10 minutes or until fish is cooked through, being careful not to overcook. Remove skin from fillets then flake portions into pieces.
Step 5 Assemble the taco
Add shredded cabbages, carrot, scallion and cilantro to a mixing bowl. Add about ¼ cup of dressing (or to taste) then mix to form a slaw. Set aside.
Heat flat top or cast iron skillet on high temp. Heat corn tortillas for about 15 seconds on each side. Place approximately 2.5 oz. of salmon on each doubled tortilla. Top with miso ginger cabbage slaw. Finish with some toasted sesame seeds and sliced jalapeños. Serve with lime wedges.