Asian Salmon Tacos

While I was a bit skeptical about this meal before making it - I wasn't sure how Asian flavors plus salmon plus guacamole would work.  But obviously, since I'm blogging about it, we loved it.  In fact, it might be one of our new favorite recipes.  My husband especially loved it and made sure we got a picture of the last taco just to ensure that it ends up on this blog (which means on our table) again.  Our toddler devoured hers too and anything that helps her (and us) eat more salmon is a win in my book!

I used the Asian slaw that I've blogged about here.  It can be made anytime, even a day or so in advance, so I prepped it during my toddler's naptime.  I also marinated the fish at that time, too, so dinner was just making guacamole, cooking the fish, and warming tortillas.  It's also a pretty well rounded meal in itself.  We did an extra heaping of the slaw as the only additional side (the slaw recipe makes a lot so it lasts us several days), but it would be great with a side dish such as refried beans, corn on the cob, or any kind of vegetable. 

Asian Salmon Tacos
Taken from: Heather Christo
Serves 4-6

• 1 pound of salmon, preferably wild-caught
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 2 teaspoons oyster sauce
• 2 teaspoons soy sauce
• 1 tablespoon canola or coconut oil
• 6 flour tortillas
• 
  

Asian Slaw (this makes a lot - I would halve this recipe if you don't want slaw leftovers):

• 2 tbsp rice vinegar
• 2 tsp honey
• 2 cloves of garlic, minced
• 1 tbsp sesame oil
• 1 tbsp canola oil
• 1/2 tsp grated lime zest
• 1 tbsp fresh lime juice
• Optional: 1/2-1 jalapeno, seeded and membranes removed, finely chopped
• 1 small green or red cabbage (1- 1 1/2 pounds), halved lengthwise, cored, and cut crosswise into 1/2-inch slices
• 1 1/2 cups grated carrots
• 4 scallions, sliced (you could also substitute 1/4 cup finely chopped red onion)
• 1 red bell pepper, thinly sliced 
• 1/2 cup chopped cilantro

Guacamole:

• 1 large Haas avocado, halved, seeded and peeled
• 1/2 lime, juiced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon crushed red pepper
• 1/4 medium onion, diced
• 1-2 tablespoons chopped cilantro
• 1 clove garlic, minced

• Optional toppings: sriracha, sesame seeds, chopped cilantro  

1. Combine the sesame oil, rice vinegar, oyster sauce and soy sauce in a large bowl or large ziploc bag and stir.  Add salmon and let marinate anywhere from 30 minutes to several hours in the fridge.
2. While the salmon is marinating, combine all the ingredients in a separate large bowl for the Asian slaw. Refrigerate until ready to use.
3. About 30 minutes before cooking the salmon, combine all the ingredients for the guacamole. Refrigerate until ready to use
4. In a non-stick pan, add the tablespoon oil and heat it to medium to medium-high heat. Add the salmon, flesh side down and let cook for 3-5 minutes.
5. Flip the salmon and let the fish cook all the way through, about 3-5 more minutes (salmon should be cooked until an internal temperature of 145 is reached -- it should also flake easily with a fork). Set aside.
6. Heat the tortillas in a non-stick pan until hot on both sides.
7. Divide salmon among the tortillas and top with guacamole and slaw.  Add any additional toppings, if desired.

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Korean-Style Pork Lettuce Wraps

I owe you new recipes.  A lot of them, actually.  I have 8 recent recipes that I want to post but the problem is, I forget to take pictures of the food! We usually get about halfway through our meal before one of us says, "This should be on the blog." And it's tough to style halfway-eaten food.

Luckily, these lettuce wraps were easy to make more of.  This is my fourth recipe for lettuce wraps on this blog (we've had chicken, beef/turkey, and vegetarian), and this might be my favorite.  I like pork tenderloin and this one is so incredibly flavorful.   Even our toddler was eating her meal like there was no tomorrow.

Korean-Style Pork Lettuce Wraps
Taken from: The Food Network
Serves 4-6

• 1 pound pork tenderloin, trimmed
• 1/4 cup soy sauce
• 1 teaspoon sugar
• 4 teaspoons toasted sesame oil, divided
• 1/2 cup chopped green onions
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger (I used about a teaspoon of dried ginger)
• 1-2 tablespoons Sriracha hot chili sauce
• 1 tablespoon honey
• 1 tablespoon coconut oil or canola oil
• 2 tablespoons sesame seeds, toasted
• 1 1/2 cups cooked rice or quinoa 
• 1 head Boston, Bibb, or butter lettuce, leaves separated, washed, and patted dry
• Toppings: sliced red bell pepper, grated carrot, sliced cucumber

1. Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn't freeze completely.)
2.  In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
3.  Take the pork out of the freezer and unwrap on a clean cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1-3 hours.
4. (At this point, I started cooking my quinoa in my rice cooker to make sure it was done at the same time.)
5. In a small mixing bowl, combine the Sriracha hot chili sauce, honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside.
6.  When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.
7.  Heat the oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.
8.  To serve, spoon several tablespoons of rice/quinoa into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat!

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