Ingredients
- 2 2 pounds Wild Alaska Salmon fillets
- 1 Tablespoon 1 Tablespoon sesame oil
- 2 Tablespoons 2 Tablespoons low sodium soy sauce
- Wasabi Cream:
- 1-1/2 Tablespoons 1-1/2 Tablespoons wasabi powder, prepared with water to make a paste
- 1 Tablespoon 1 Tablespoon sesame oil
- 1 Tablespoon 1 Tablespoon rice vinegar
- 1 teaspoon 1 teaspoon low sodium soy sauce
- 3 Tablespoons 3 Tablespoons Greek yogurt, plain
- 2 Tablespoons 2 Tablespoons sour cream
- 1 teaspoon 1 teaspoon lime juice
- Pinch of salt
- Kosher salt and cracked pepper, to taste
- 16 16 small (6-inch) white corn and wheat blend tortillas, warmed
- 8 Tablespoons 8 Tablespoons cream cheese
- 2 cups 2 cups pickled ginger
- 1 1 English cucumber, diced
- 1/2 1/2 head purple cabbage, sliced very thin
- 2 2 avocados, diced
- Wasabi Cream, recipe below
- Garnish: Black sesame seeds and lime zest, as needed
Servings:
Units:
Instructions
- Preheat oven to 400F. Marinate Alaska Salmon fillets in sesame oil and soy sauce for 30 minutes. While fish is marinating prepare Wasabi
- Cream: whisk all ingredients together until smooth and creamy; refrigerate until needed.
- Remove salmon from marinade and place on a parchment-lined baking sheet. Season with salt and pepper. Bake about 15 to 20 minutes, cooking
- just until fish is opaque throughout.
- Warm the corn tortillas in a dry nonstick skillet.
- To assemble tacos: Spread one tablespoon of cream cheese on each tortilla, leaving a 1/2-inch border. Sprinkle a few slices of pickled
- ginger on top. Crumble large chunks of salmon on top of cream cheese and ginger. Top with diced English cucumber, purple cabbage, diced
- avocado, and more pickled ginger. Dollop or pipe Wasabi Cream on top of taco. Garnish with lime zest and black sesame seeds.
Recipe Notes
Recipe by Meredith Dunn, Birmingham, AL
Share this Recipe
