Miso-Glazed Salmon Tacos with Wasabi-Lime Slaw
For Week 32, we are elevating your taco night with a bold Japanese-Mexican fusion that is both vibrant and refreshing. This dish perfectly balances savory umami-glazed salmon with a zesty, crunchy wasabi slaw, making it an exciting and sophisticated dinner choice.
Ingredients
- Salmon fillets600 g
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Small corn or flour tortillas12 pcs
- Shredded red and green cabbage300 g
- Greek yogurt or mayonnaise4 tbsp
- Wasabi paste1 tsp
- Lime juice2 tbsp
- Fresh cilantro1 handful
- Thinly sliced radishes4 pcs
Instructions
In a small bowl, whisk together the miso paste, honey, and soy sauce until smooth. Pat the salmon dry and coat the top of each fillet generously with the glaze.
Heat a non-stick pan over medium heat with a little oil. Place the salmon fillets skin-side down and cook for 4-5 minutes. Carefully flip and cook for another 2-3 minutes until the glaze is caramelized and the salmon is cooked through. Flake into large chunks.
In a large bowl, combine the shredded cabbage, yogurt (or mayo), wasabi paste, and lime juice. Toss well to ensure the cabbage is evenly coated and seasoned.
Warm the tortillas in a dry pan. To assemble, place a generous heap of wasabi slaw on each tortilla, top with the flaked miso salmon, and garnish with sliced radishes and fresh cilantro.
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