Crispy Sesame Salmon Taco

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates.
2. Cut open the package of salmon (a) and place on a plate. Season with a pinch of salt and pepper. Pour 1/2 of the chili sesame sauce (b) over the fish. Turn the pieces of salmon over a few times on the plate to coat with sauce.
3. Add the cabbage, carrot and peppers (c) to a mixing bowl. Season with a pinch of salt and pepper. Pour the yuzu dressing (d) over the vegetables. Gently toss with tongs or your hands. Set aside. (Note: Save the dressing container for later to store the oil after frying the fish).
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon in the pan. Cook for 60-90 seconds, stirring constantly. Remove the pan from the heat. Add the remaining chili sesame sauce to the pan and gently mix with the fish. Let the salmon rest in the pan for 1 minute off the heat.
5. Wrap the flour tortillas (e) in a dish towel or paper towel. Warm for 30-45 seconds in your microwave.
6. We recommend building a taco by spooning the vegetable slaw on a tortilla, then adding pieces of sesame salmon. Sprinkle chili spiced peanuts (f) and drizzle avocado crema (g) on top to suit your taste.
7. (Note: when the oil has cooled, pour into the yuzu dressing container).