Miso-Ginger Glazed Salmon Tacos with Wasabi Slaw
Celebrate the height of summer with this vibrant fusion of Japanese umami and Mexican street food style. These tacos offer an exciting explosion of flavor with buttery glazed salmon and a crisp, spicy apple slaw that is perfect for a warm July evening.
Ingredients
- Salmon fillets (skinless)600 g
- White miso paste2 tbsp
- Fresh ginger, grated1 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Small corn or flour tortillas12 pcs
- Red cabbage, shredded200 g
- Green apple, julienned1 pc
- Mayonnaise3 tbsp
- Wasabi paste1 tsp
- Lime juice1 tbsp
- Fresh cilantro0.5 pot
- Sesame seeds1 tsp
Instructions
In a small bowl, whisk together the miso paste, grated ginger, honey, and soy sauce until smooth.
In a medium bowl, combine the shredded cabbage and julienned apple. Whisk the mayonnaise, wasabi, and lime juice together, then toss with the cabbage mixture. Set aside to let the flavors meld.
Cut the salmon into 2cm cubes. Coat them in the miso glaze. Heat a non-stick pan over medium-high heat with a little oil and sear the salmon for 2-3 minutes per side until caramelized and just cooked through.
Briefly warm the tortillas in a dry pan. To assemble, place a generous spoonful of wasabi slaw on each tortilla, top with the miso salmon, and garnish with fresh cilantro and sesame seeds.
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