- Preparation time
- 20 mins
- Cooking time
- 35 mins
- 6 people
- April 27, 2016
Teriyaki Salmon Mini Taco Boats™.
The Pacific Northwest’s taco takes the influence from flavors overseas and a favorite fresh fish caught off the coast. Flavors of your favorite sushi roll, minus the rice.
Teriyaki Salmon Mini Taco Boats™
- 1/3 cup packed brown sugar
- 1/4 cup soy sauce
- 2 tablespoons honey mustard
- 1 tablespoon rice vinegar
- 1 tablespoon finely grated gingerroot
- 1 teaspoon finely chopped garlic
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 fresh salmon fillets (4 oz each)
- 1/8 teaspoon pepper
- 1 package Old El Paso™ Taco Boats™ mini soft flour tortillas
- 3/4 cup shredded red cabbage
- 2 tablespoons Asian sesame dressing
- Shredded carrots, julienned cucumbers, pickled ginger, if desired
- Heat oven to 425°F. Line a rimmed cookie sheet with cooking parchment paper; spray parchment paper with cooking spray.
- In 1-quart saucepan, stir together brown sugar, soy sauce, mustard, rice vinegar, gingerroot and garlic over medium heat. Heat to a light boil. In small bowl, stir cornstarch and water until blended; pour into saucepan. Cook mixture 1 minute, stirring constantly. Heat to boiling; cook 1 minute longer, stirring constantly. Cool 5 minutes.
- Place salmon, skin side down, on cookie sheet. Sprinkle evenly with pepper. Brush tops and sides of salmon with glaze. Bake 5 minutes. Generously brush with glaze. Bake 9 to 11 minutes longer or until fish flakes easily with fork. Discard any remaining glaze.
- Heat boats as directed on package. Flake glazed salmon into big pieces; discard skin. Evenly divide cabbage among boats. Top with salmon; drizzle each with 1/2 teaspoon dressing. Top with shredded carrots, julienned cucumbers and pickled ginger.