Mindful Sodexo 
Two corn tortillas with seared salmon, kimchi, cucumber, red cabbage, cilantro, sesame & a creamy citrus yogurt drizzle
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Prep Time: 10 to 15 minutes plus 1 to 4 hours for marinating|Cook time: 8 to 12 minutes|Yield: 4 servings; 2 tacos each
Lemon Garlic Crema
Ingredients
- 3 Tablespoons nonfat plain Greek yogurt
- 3/4 teaspoon lemon juice
- 1/8 teaspoon peeled and finely chopped garlic cloves
- One pinch of Kosher salt
- One pinch of ground black pepper
- 1 ½ teaspoons water
Korean Seared Salmon Tacos
Ingredients
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1 ½ Tablespoons sesame oil
- 1 ½ Tablespoons peeled and chopped fresh ginger
- 1 ½ Tablespoons peeled and chopped garlic cloves
- 8 ounces salmon fillet, cut into 1-ounce pieces
- 8 corn tortillas
- 1/2 cup kimchi
- 1 cup thinly sliced red cabbage
- 1/2 English Cucumbers, sliced into 24 thin slices
- 1/2 cup cilantro leaves
- 2 teaspoons sesame seed, toasted
To Prepare Lemon Garlic Crema:
- In a mixing bowl, combine yogurt, lemon juice, garlic, salt, and pepper until well-blended.
- Using a hand mixer or a blender, add water to the mixture. Process until smooth and silky. Cover and place in the refrigerator until ready to use.
Note: If the batch is too small for a blender, whisk the mixture until smooth and silky.
Korean Seared Salmon Tacos
- Combine low-sodium soy sauce, water, sesame oil, ginger, and garlic for the marinade. Pour over salmon pieces until evenly coated. Cover and place in the refrigerator for 1 to 4 hours to marinate. Drain and discard excess marinade.
- Place 2 pieces of marinated salmon in a hot sauté pan. Cook for 2 to 3 minutes on each side or until cooked. Serve hot.
- As needed, heat two tortillas until soft and pliable.
- Evenly top each tortilla with:
- 1 Tablespoon kimchi
- 2 Tablespoons shaved red cabbage
- 3 slices cucumber
- 1 piece of salmon
- 1 ½ teaspoon lemon garlic crema
- 1 Tablespoon cilantro
- 1/4 teaspoon toasted sesame seeds. - Plate two tortillas. Enjoy immediately!
Nutrition Facts: Calories: 220, Carbs: 22g, Protein: 14g, Fat: 8g, Sat. Fat: 1.5g, Cholesterol: 30mg, Sodium: 290mg, Fiber: 4g
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