Open Faced Asian Salmon Tacos
Delicious, simple dinner!
Whisk together:
2 Tbsp. tamari (or soy sauce)
½-1 tsp. honey (to your taste)
Set 1 Tbsp. aside.
Brush all of the remaining sauce on both sides of:
2 skinless, boneless salmon fillets (approx. 5-6 oz.)
Set aside for 15-20 minutes.
Meanwhile, combine slaw in a bowl, and set aside:
½ c. cucumber matchsticks (cut cucumbers into rounds, stack, then slice into sticks)
1 c. shredded red or green cabbage
2-3 Tbsp. chopped red, green, or other mild onion
2 Tbsp. mayo
Sriracha or other hot sauce, optional/to your taste
Cook salmon:
Heat 1 Tbsp. light oil in a non-stick skillet. Season the salmon with salt and cook until it flakes easily, about 3-4 minutes on each side. Break into large chunks.
Assemble:
Pile slaw onto 4 small, warmed, open-faced corn tortillas, scatter with salmon and drizzle with reserved 1 Tbsp. tamari-honey sauce.
Optional: garnish tacos with ¼ c. mini-cut radishes, bell peppers, carrots, and/or a few snips of fresh herbs if you wish.
Recipe created or adapted by Liz Talley, Urban Graze
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