These grilled salmon tacos are fully loaded with flavour – savoury, sweet, nutty and just the right amount of acidic kick from pickled jalapeños.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Kale Slaw Mix
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, wash and dry all produce. While you prep, preheat grill to 400°F over medium heat. Thinly slice jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!). Roughly chop cilantro. Zest, then juice half the lime. Cut the remaining lime into wedges. Peel, then mince or grate half the ginger. Pat salmon dry with paper towels. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over salmon, then brush to coat both sides. Season with salt and pepper.
Add vinegar, 1/2 tbsp sugar and a pinch of salt (dbl both for 4 ppl) to a small microwaveable bowl. Microwave in 15 second increments, stirring between each, until sugar dissolves. Add jalapeños to the bowl, then stir to combine.
Whisk together lime juice, lime zest, mayo, sesame oil, 1/4 tsp sugar and 1/2 tbsp pickling liquid from jalapeños bowl (dbl both for 4 ppl) in a large bowl. Add kale slaw mix, then toss to combine. Season with salt and pepper.
Stir together half the hoisin sauce, half the sriracha and 1 tsp ginger (dbl for 4 ppl) in a small bowl. (NOTE: This is your hoisin-ginger glaze.) Arrange a sheet of foil on one side of the grill. Place salmon on foil. Close lid and grill, 4-5 min. Brush tops of salmon with half the hoisin-ginger glaze, then carefully flip salmon. Brush with remaining glaze. Close lid and grill until salmon is cooked through, 4-5 min.**
While salmon cooks, stir together remaining hoisin sauce, remaining sriracha and 1 tsp pickling liquid (dbl for 4 ppl) in another small bowl. (NOTE: This is your hoisin-sriracha sauce.)
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!) Using a fork, flake salmon into large pieces. Drain jalapeños and discard remaining liquid. Divide tortillas between plates. Top with kale slaw, then salmon and pickled jalapeños. Drizzle hoisin-sriracha sauce over top. Sprinkle with cilantro. Serve with lime wedges.