Lunch: 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.

This recipe includes fertility superfoods such as:

Salmon, Honey

Health and fertility benefits of Teriyaki Salmon Mini Taco Boats™

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

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

Instructions

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.

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