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Hoisin-Ginger Glazed Salmon Tacos

Hoisin-Ginger Glazed Salmon Tacos

with Creamy Sesame Kale Slaw

Grill
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These grilled salmon tacos are fully loaded with flavour – savoury, sweet, nutty and just the right amount of acidic kick from pickled jalapeños.

Tags:SpicyQuick
Allergens:Seafood/Fruit de MerFish/PoissonSoy/SojaSesame/SésameMustard/MoutardeEgg/OeufWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

15 g

Ginger

113 g

Kale Slaw Mix

7 g

Cilantro

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

2 tsp

Sriracha

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 unit

Lime

1 unit

Jalapeño

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tbsp

Oil*

⅔ tsp

Salt*

¼ tsp

Pepper*

1.75 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate68 g
Sugar19 g
Dietary Fiber5 g
Protein36 g
Cholesterol70 mg
Sodium1800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Silicone Brush
Measuring Spoons
Small Bowl
Large Bowl
Whisk
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**

5

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.)

6

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.