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Kung Pao Salmon Tacos with Broccoli Slaw
Serves 4
Buttery grilled salmon smothered in a deeply flavoured Chinese-inspired kung pao sauce and topped with fresh broccoli slaw and peanut crunch is a recipe for taco night happiness. Using the same sauce for the fish and broccoli elevates the tacos with an even greater savoury, spicy, sweet flavour that is the signature of kung pao.
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Ingredients
- 2 Tbsp (30 mL) hoisin sauce
- 2 Tbsp (30 mL) Chinese black vinegar or balsamic vinegar
- 2 Tbsp (30 mL) soy sauce or tamari
- 1 Tbsp (15 mL) honey
- 2 tsp (10 mL) sesame oil
- 1 Tbsp (15 mL) Sriracha or other chili sauce
- 1 tsp (5 mL) grated ginger
- 1 tsp (5 mL) Sichuan peppercorns, finely ground (optional)
- 1 lb (454 g) skin-on salmon fillets
- 1 small head broccoli
- 1/2 cup (125 mL) chopped cilantro
- 4 green onions, thinly sliced
- 8 corn tortillas
- 1/3 cup (80 mL) unsalted peanuts, roughly chopped
Directions
01
In small bowl, whisk together hoisin sauce, vinegar, soy sauce, honey, sesame oil, chili sauce, ginger, and peppercorns, if using. Place half the sauce in separate bowl.
02
Build medium-hot fire in charcoal grill, or heat gas grill to medium-high. Brush skin side of salmon with oil. Brush half the sauce on salmon. Place salmon on grill grates, skin side down; close grill cover and heat until fish is just barely cooked through in the centre, about 8 minutes. Remove fish from grill; let rest 5 minutes, then gently break apart flesh into 1 inch (2.5 cm) chunks.
03
As salmon cooks, finely chop broccoli florets and add to large bowl with cilantro and green onions. Peel broccoli stalks to remove tough skin and thinly slice; add to bowl with broccoli. Add remaining sauce and massage sauce into broccoli until tender.
04
Grill tortillas for 1 minute per side, until just slightly charred. Watch tortillas closely, as they’ll burn very easily.
05
Top tortillas with salmon, broccoli slaw, and peanuts.
