Miso Salmon Tacos
Miso Salmon Tacos
Difficulty: Easy
Cooking time: 1 hour
Serves: 5
Weeknight dinners can be tough to get right. They have to be fast, easy to make and healthy, while still tasting good. This can be a tall order for any home cook, but worry not: we have you covered with our Miso Salmon Tacos, topped with sauteed kale and onions and a miso glaze. This Asian-inspired fish taco is not only easy to make but it tastes amazing too!
The traditional SoCal fish taco usually consists of a deep-fried white fish (Usually Mahi-mahi or cod) with cabbage slaw and some sort of red salsa. While these are amazing in themselves, because they are fried they are never the healthiest options. That's where our Miso Salmon Tacos come in! While not crunchy like a typical fish taco they pack just as much flavor and are way better for you!
Food Dictionary:
Red Miso: A fermented paste made from soybeans, barley, and rice malt. Miso has a slightly earthy flavor, slightly sweet and is packed with a lot of natural umami. Traditional in Japanese cooking, Red miso is a long-fermented variant that pairs well with meat and fish.
Mirin: A sweet rice wine used often in cooking.
SoCal: A term used by Californian natives to describe the region of Southern California.
The Recipe:
Ingredients:
2.5 lbs Salmon (preferably skin on)
3 tbsp Red Miso Paste
1 tbsp Sake
2 tbsp dark Soy sauce
2 tbsp honey
2 teaspoon mirin
2 teaspoon sesame oil
2 teaspoon black pepper
1 teaspoon ground ginger (or fresh if you have it)
1 tbsp rice wine vinegar
1 lemon
10 King Sized Corn Tortillas
You can substitute for flour tortillas but these are a healthier option
200g washed kale (removed from the stalk)
1 onion
2 stalks green onion
3 avocados
The Process:
Start by combining, the soy sauce, miso paste, mirin, sake, honey, rice wine vinegar, 1 teaspoon of sesame oil, and ginger in a bowl. Whisk till smooth and homogenous
Cut the salmon into equal-sized pieces. Ideally, each piece should be about 4 oz.
Place the salmon into the bowl with the marinade and toss gently till each piece is coated. Cover and marinate for 15-30 minutes
On a clean cutting board, separate the kale leaves from the stalks and cut into desirable pieces
Place the kale in a colander and rinse and let dry
Kale bought from a farmers market or grocery store can be extremely dirty, especially if it's still connected to the stalks. It is important to wash the kale well or you might get dirt in your food.
Thinly slice 1 onion.
Heat a wide saute pan with 1 teaspoon of sesame oil and 1 tbsp of olive oil and saute your onions for 2 minutes
Once the onions begin to go translucent add the kale.
Sautee for 30 seconds to 1 minute or until the kale reaches your desired doneness.
Season with salt, pepper, and the juice from ½ lemon (about 1.5 tbsp)
Once your onions and kale have reached your desired doneness, turn off the heat and set aside.
Preheat your oven to 425 and set a rack to the 2nd highest setting.
This can be done prior to sauteing your vegetables.
Line a baking sheet with parchment paper and place the salmon in spacing about ½ inch from each other. Make sure to reserve the marinade.
If the salmon you’re using has skin make sure to place it skin side up
Bake for 15 minutes
Add the leftover marinade into a saucepan and bring to a boil. As soon as it begins to boil turn off the heat and add the juice of ½ lemon (1.5 tbsp)
Once the salmon is done cooking serve on a warm corn tortilla with the sauteed kale and onions, thinly sliced avocado and garnish with thinly sliced green onion and the miso glaze.
Lightly crush the salmon, till it just starts to flake in order to make it easier to eat.
