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Teriyaki Salmon Tacos

Teriyaki Salmon Tacos with Seaweed Salad

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On the menu Mar 19 — Mar 25

Chef Michelle’s latest mashup combines two of our favorite salmon preparations, Hawaiian poke and Japanese teriyaki, then stuffs it all into tacos. Wild Alaskan salmon is marinated in teriyaki sauce, then seared and topped with avocado, cucumber, and scallion (all signature poke garnishes) in warm flour tortillas. With a final drizzle of Sriracha mayo and a side of seaweed salad, this dish is the perfect balance of salty, spicy, crunchy, and creamy.
  • Quick Prep
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 870
  • Protein 40g
  • Total Carb 69g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • teriyaki sauce
    • 1/4 cup
    • teriyaki sauce
  • wild Alaskan salmon
    • 2 fillets
    • wild Alaskan salmon
  • English cucumber
    • 1/2
    • English cucumber
  • scallions
    • 2
    • scallions
  • garlic
    • 1 clove
    • garlic
  • flour tortillas
    • 6
    • flour tortillas
  • Sriracha
    • 2 packets
    • Sriracha
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise
  • soy sauce
    • 2 packets
    • soy sauce
  • avocado
    • 1
    • avocado
  • furikake
    • 1 teaspoon
    • furikake
  • seaweed salad
    • 1 cup
    • seaweed salad

What You’ll Need

  • canola oil
  • kosher salt
  • 12" large nonstick pan
  • aluminum foil

Allergens