Asian Salmon Tacos

  • 2 T. hoisin sauce
  • 1 T. honey
  • 1 tsp. hot chili-garlic sauce
  • 1 T. sesame oil
  • 8 oz. boneless, skinless salmon fillets
  • 1 tsp. peanut oil
  • 1 green pepper, sliced into thin strips
  • 1 small eggplant, sliced into bite-sized pieces
  • 1 c. matchstick-sliced kohlrabi
  • 1 large ripe tomato, sliced into thin wedges
  • Small flour tortillas
  • Soy sauce (optional)

Combine the first four ingredients to form a paste and rub generously onto the salmon fillets. Broil for 3 minutes per side or until the fish flakes easily with a fork and the juices run clear. Flake the fish into bite-sized pieces and keep warm.

Meanwhile, heat the peanut oil over high heat in a skillet and add the pepper strips and eggplant pieces. Stir-fry for 5 minutes or until crisp-tender.

Arrange the salmon pieces, hot vegetable mixture and kohlrabi and tomato in the flour tortillas to form soft tacos. Drizzle soy sauce on the tacos if desired.

  • Yields: 2 servings
  • Preparation Time: 30 minutes
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