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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