Teriyaki Salmon Taco Bowl

When its taco Tuesday, you eat fish on Tuesdays, and you want to be healthy, then why not combine the two and make this Teriyaki Salmon Taco Bowl.

This taco bowl is easy to make and feels light on your body when after you eat. This recipe combination was inspired by the recipes given to me from Auckland Seafood School. My husband and I took a cooking class with Paulie Hoonton at the Auckland Seafood School, where we learned cutting techniques and how to marinate salmon and this is what we came up with!

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Teriyaki Salmon Taco Bowl

Ingredients

  • 2 salmon fillets, skinned, sliced in 1 inch pieces
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 1/2 red capsicum, juilenned
  • 1/2 yellow capsicum, julienned
  • 1/2 orange capsicum, julienned
  • 2 spring onion chopped
  • 1 tsp white sesame seeds
  • 1  tsp black sesame seeds
  • 1 cup lettuce chopped
  • 4 tortilla
  • 1 tbs coconut oil

Teriyaki Sauce

  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 2 tbs mirin
  • 4 tbs soy sauce
  • 3 tsp sugar

Sriracha mayonnaise

  • 2 tbs Japanese mayonnaise
  • 1 tbs sriacha
  • 1 tbs rice vinegar
  • 1 tsp lime juice
  • 1 tsp lemon juice

Directions

Sriracha mayonnaise

  1. In a bowl mix Japanese mayonnaise, rice vinegar, sriracha, lemon/lime juice, whisk and set aside

Teriyaki Suace

  1. In a small pot combine soy sauce, mirin, sugar, garlic, ginger, bring to a boil, simmer for 5-7 mintues
  2. Remove from heat and let sauce cool.
  3. Transfer sauce in a small container and refrigerate

Salmon Taco

  1. Preheat oven 350F/180C
  2. Out of foil make a cone shape hat
  3. Wrap tortilla around the cone to make a cone shape out of the toritalla
  4. Baste with oil or butter and bake in the oven for 5 minutes or until toasted
  5. Remove from oven and let cool to harden the bowl
  6. While tortilla are baking mix julienned capsicum, spring onion, carrots, and cucumber with sesame seeds and set aside
  7. In a frying pan heat coconut oil and saute sliced slamon
  8. Flip them and then pour half of the teriyaki sauce over the salmon
  9. Fill tortilla cone with lettuce, julienned vegetables, and salmon topped with sriracha mayo and extra teriyaki sauce; ENJOY!

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