Maple Miso Salmon Tacos

Miso Maple Salmon Tacos Dish Guide

Makes 6-8 tacos

Five Ingredients

1 lb salmon filet(s)

1 T white miso paste

1 T maple syrup

6-8 flour taco shells

¼ small head of purple cabbage, shredded

From the Pantry

3 T red wine vinegar

1 t Dijon mustard

3 T olive oil

Preheat oven to 450 F.

Mix the miso, maple syrup, Dijon and 1 T vinegar in a bowl and thoroughly combine along with a touch of fresh cracked pepper. Place the salmon on a baking tray lined with parchment, tin foil or a silpat. Brush salmon with the miso marinade. You can also marinate the salmon for up to 2 hours in the fridge if you want.

Bake the salmon for 12-15 minutes or until cooked to your liking. Optionally you can turn on the broiler for the last few minutes for extra browning – just be careful as the syrup in the marinade will burn easily.

While the salmon cooks, shred the cabbage (use about 2 cups loosely packed). Dress the cabbage with the remaining 2 T vinegar, the olive oil and some salt and pepper. For a sweeter slaw you can drizzle in a touch of maple syrup. Toss to thoroughly dress the cabbage.

When the salmon is cooked to your liking set it aside to rest. Optionally, in a non-stick skillet, warm and brown your tortillas for 1-2 minutes per side.

To make the tacos, flake the salmon apart and lay a couple pieces on the taco shell followed by a mound of the slaw. Other great toppings include fresh lemon or lime, sesame seeds, green onions, cilantro and crema.