Hoisin-Ginger Glazed Salmon Tacos
with Creamy Sesame Kale Slaw
These grilled salmon tacos are fully loaded with flavour – savoury, sweet, nutty and just the right amount of acidic kick from pickled jalapeños.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skinless
(Contains: Seafood/Fruit de Mer, Fish)
¼ cup
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
15 g
Ginger
113 g
Kale Slaw Mix
7 g
Cilantro
2 tbsp
Mayonnaise
(Contains: Mustard, Egg)
2 tsp
Sriracha
1 tbsp
Sesame Oil
(Contains: Sesame)
6 unit
Flour Tortillas
(Contains: Gluten)
1 unit
Lime
1 unit
Jalapeño
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
½ tbsp
Oil*
⅔ tsp
Salt*
¼ tsp
Pepper*
1.75 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
