From Simple to Super: Cooking with Darnell and Michelle

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From Simple to Super: Salmon Tacos with Brown Sugar Slaw

Posted on May 16, 2013 at 3:17 PM

Updated Friday, May 17 at 11:55 AM

Salmon Tacos with Brown Sugar Slaw

1 pound salmon (cut into 2-3oz fillets)
2  1/2 cups soy sauce
1/2 cup brown sugar
1 shot rum
Mix soy sauce , brown sugar, rum in sauce pan and cook on low until sugar dissolves. Let cool in fridge, then marinate salmon in mix overnight. The next day pat salmon dry and sauté in pan on medium high for approximately 1 minute on each side

Cajun mayo
1 cup mayo
2 tablespoons Cajun seasoning
2 tablespoons hot sauce
Mix all ingredients in mixing bowl and place aside

1 bag cole slaw mix
1 cup mayo
1/2 cup brown sugar
3 tablespoons vinegar

Put brown sugar in mixing bowl then add vinegar and whisk until there are no lumps.  Add mayo to mixture, stir in cole slaw mix, and let chill in fridge

2 cups pico de gallo (2 tomatoes diced, 4 tablespoons cilantro chopped, 2 shallots minced, 1 jalapeno minced, mix all together and season with salt and pepper)
2 cups shredded lettuce
1 cup fried capers (drain capers and deep fry in oil until they stop making a sound, then place on a paper towel and let cool uncovered)
1 pack of flour tortillas (small about 6-8inch)

Garnish salmon tacos with pico, lettuce, mayo, and capers. Serve slaw on side. Enjoy!!

The guests for this week's 'From Simple to Super' are the UofL Women's Baksetball players Monique Reid and Shelby Harper.