Seared Salmon Tacos With Sriracha Mayo

seared-salmon-tacos
Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 610 calories
    • Fat 32 g
    • Sat Fat 4.5 g
    • Cholesterol 105 mg
    • Sodium 1300 mg
    • Protein 45 g
    • Carbohydrate 38 g
    • Sugar 6 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 100 mg

Combine the soy sauce and brown sugar. Pour half the dressing into a large bowl and add the salmon. Let marinate for 10 minutes, tossing occasionally. Reserve the remaining dressing.

Heat the oil in a large nonstick skillet 
 over medium heat. Remove the salmon from the marinade and season with ½ teaspoon salt. Cook in the skillet until opaque throughout, 3 to 4 minutes per side. Break into large pieces.

Combine the mayonnaise and Sriracha.

Ingredients

  1. Check 3 tablespoons low-sodium soy sauce
  2. Check 1 teaspoon brown sugar
  3. Check 4 6-ounce pieces boneless, skinless salmon fillet
  4. Check 2 tablespoons canola oil
  5. Check Kosher salt
  6. Check ¼ cup mayonnaise
  7. Check 2 teaspoons Sriracha
  8. Check 2 baby cucumbers, sliced
  9. Check ¼ red cabbage, shredded (2 cups)
  10. Check ½ cup sliced scallions
  11. Check 8 small flour tortillas, warmed

Directions

  1. Combine the soy sauce and brown sugar. Pour half the dressing into a large bowl and add the salmon. Let marinate for 10 minutes, tossing occasionally. Reserve the remaining dressing.
  2. Heat the oil in a large nonstick skillet 
 over medium heat. Remove the salmon from the marinade and season with ½ teaspoon salt. Cook in the skillet until opaque throughout, 3 to 4 minutes per side. Break into large pieces.
  3. Combine the mayonnaise and Sriracha.
  4. Divide the Sriracha mayonnaise, salmon, cucumbers, cabbage, and scallions among the tortillas and drizzle with the reserved dressing.