Smoked Salmon Korean BBQ Tacos

Ingredients:

16oz Alaska Smokehouse Smoked Sockeye Salmon, skin removed and drained

16 corn tortillas

1 cup purple cabbage, shredded

1 cup white cabbage, shredded

1/2 cup carrot, grated

1-2 scallions, diced

1/4 cup cilantro leaves, chopped

1 jalapeno, thinly sliced (optional, and can remove seeds to make less spicy)

1 tablespoon toasted sesame seeds

1 lime, cut into wedges

1 tablespoon vegetable oil

For the Korean BBQ Marinade:

1 cup low sodium soy sauce

1/4 cup dark sesame oil

1/3 cup packed brown sugar

1/4 cup canned pears (in juice), pureed in blender

1-1/2 tablespoons garlic, minced

1-1/2 teaspoons black pepper

For the Miso Vinaigrette:

1/4 cup soy sauce

1/4 cup rice vinegar

1/3 cup white miso

3" piece of ginger, peeled and sliced

3 tablespoons sesame oil

1/2 cup vegetable oil

1 tablespoon sugar

1/2 teaspoon cayenne pepper

Procedure:

Make the marinade by putting all the ingredients in a medium bowl and whisking them together until well combined.

Using a sharp knife, cut the salmon fillet into 4 equal portions, then place into a large Ziplock bag.

Pour the marinade over the fillets then remove excess air from the bag and seal.  Refrigerate for at least 1 hour and up to 4 hours and flip the bag every hour or two.

Make the vinaigrette by putting all the ingredients into the blender and blend until smooth.

Pour the vinaigrette into an air tight container and set aside.

Preheat the oven to 375 F and line a sheet pan with aluminum foil or parchment paper.

Brush the aluminum foil or parchment with vegetable oil to make a nonstick surface, then place the salmon pieces on the sheet pan.

Bake for about 3-5 minutes, or until the salmon has been heated through being careful not to overcook.

Flake the salmon into smaller pieces and set aside.

To make the cabbage slaw, add the cabbage, carrot, scallion, and cilantro to a large mixing bowl

Add 1/4 cup of the vinaigrette and toss to combine.  Add more dressing to taste.

Heat a nonstick skillet (or electric skillet or cast iron skillet) on high heat, then heat the corn tortillas for about 15 seconds on each side and set them aside wrapped in a kitchen towel.

To assemble the tacos, take 2 tortillas to make a single taco and top with about 2oz of salmon.  Add the cabbage slaw, then finish with toasted sesame seeds and sliced jalapenos for garnish.  Drizzle with lime wedges if desired.