There’s something about the fusion of flavors that just lights up the taste buds, right? These Korean-inspired salmon tacos with spicy slaw are like a little dance party in your mouth—vibrant, zesty, and full of surprises. Trust me, once you try them, you’ll wonder how you ever lived without this delightful chaos of taste, like a K-pop concert in taco form.
Steps
- Mix soy sauce, onion, sesame oil, ginger, brown sugar, garlic, and sesame seeds in a small bowl. Reserve two tablespoons of this mixture and pour the rest over the salmon in a container. Allow the salmon to marinate for at least two hours in the refrigerator, or overnight if possible.
- In another bowl, combine mayonnaise, gochujang, and a tablespoon of water. Stir well and mix in the coleslaw and scallions until everything is evenly coated.
- Preheat an outdoor grill or a grill pan on medium-high heat, ensuring it is oiled. Place the salmon on the grill, flesh-side down, and cook for 3-5 minutes until it releases easily and has grill marks. Flip the salmon, add a tablespoon of the reserved marinade on top, and cook for an additional 2-4 minutes until the fish flakes with a fork.
- Warm the tortillas over an open flame, on the grill, or in the microwave. Remove the skin from the cooked salmon and break it into smaller pieces.
- Assemble the tacos by placing salmon pieces on each tortilla, followed by a scoop of slaw. Serve immediately and enjoy the fresh flavors.
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 garlic cloves, minced
- 1 teaspoon sesame seeds
- 3 cups tri-color coleslaw
- 3 scallions, chopped
- 3 tablespoons mayonnaise
- 3 teaspoons gochujang or gluten-free Korean gochujang
- 1 tablespoon water
- 8 corn tortillas, 6 inches each
Nutritional Values
Calories: 1616 kcal | Carbohydrates: 132 g | Protein: 108 g | Fat: 72 g | Saturated Fat: 10 g | Cholesterol: 280 mg | Sodium: 2940 mg | Fiber: 20 g | Sugar: 32 g
FAQ
- Can I use a different type of fish for this recipe?
- Yes, you can substitute salmon with other white fish like cod or halibut. Shrimp is also a great alternative.
- How long should I marinate the salmon for optimal flavor?
- Ideally, marinate the salmon for at least two hours or overnight for the best flavor. However, if you’re short on time, 20 minutes will still work.
- What is gochujang, and can I find it easily?
- Gochujang is a Korean red chili paste that adds heat to the slaw. It is commonly available in Asian grocery stores and many supermarkets.
- What can I serve alongside these salmon tacos?
- These tacos pair well with a side salad with ginger carrot dressing, cilantro lime rice, or garlic green beans.
- Is there a gluten-free option for this recipe?
- Yes, you can use gluten-free tamari instead of soy sauce and ensure that your gochujang is also gluten-free if needed.
Tips
- Ensure you marinate the salmon for at least two hours or even overnight if possible, to allow the flavors to fully infuse. However, if you’re short on time, a 20-minute marinade will still impart some flavor.
- When preparing the spicy slaw, consider using a bag of pre-shredded coleslaw mix to save time. If you prefer fresh ingredients, slicing a head of cabbage works well too.
- To prevent the salmon from sticking to the grill, make sure the grates are clean and lightly oiled. Cook the salmon until it easily releases from the grill and has a nice char.
- For added flavor, heat the tortillas over an open flame, on the grill, or in the microwave, which will enhance the overall taste and texture of the tacos.
Equipment
- Inspired Salmon Tacos with Spicy Slaw recipe:
- Outdoor Grill or Grill Pan: Needed to cook the salmon. If you don’t already have one, you might consider purchasing it for grilling purposes.
- Spatula: Essential for flipping the salmon on the grill and assembling the tacos.
- Measuring Cups and Spoons: Useful for accurately measuring ingredients for the marinade and slaw.
