Norwegian Salmon Korean Tacos
With Spicy Slaw
Serves 4

1 lb. Norwegian Salmon fillets, cut into ½” thick slices

½ cup soy sauce
1 Tbsp honey
1 tsp garlic, minced
1 Tbsp rice vinegar
1 tsp sesame oil
1 Tbsp ginger, minced
¼ cup rice wine

Spicy Slaw:
1 lb. pre-cut cole slaw mix
1 tsp salt
1Tbsp rice vinegar
2 tsp sugar
¼ cup mayonnaise, light
1 Tbsp ginger, minced
2 tsp chili paste

To Assemble:
4 ea soft tortillas, 6”
½ cup cilantro, whole leaves

1. Combine ingredients for marinade in a sauce pot and bring to a boil. Remove from heat and chill until cold. Pour marinade over Norwegian salmon and let rest in the refrigerator for at least 20 minutes or up to 3 hours.
2. Toss cole slaw mix with salt and leave to sit for 15 minutes. Squeeze and discard the liquid.
3. Combine the rest of the ingredients for the spicy slaw in a mixing bowl and combine thoroughly. Add cole slaw mix to the bowl and toss to combine.
4. Grill salmon on a medium high grill for one minute on each side. Grill tortillas on both sides.
5. To serve, place two slices of salmon on each tortilla. Top with spicy slaw and cilantro leaves

Courtesy Norwegian Seafood Export Council