I think I just created one of the most amazingly tasting fish tacos with salmon. Yup, I really meant that. I made Korean salmon tacos with Sea Cuisine’s Asian grill rubbed salmon and let me tell you: it was the bomb! I was very thrilled when I got an opportunity to create a recipe for Sea Cuisine’s seafood products. I knew that I wanted to add a Korean touch to them. Sea Cuisine has many varieties of seafood products. I chose their Asian grill rubbed salmon because it has just the perfect flavor to make a Korean-inspired taco with it. They have a ton of other flavored seafood product as well and I am eager to try all of them, one at a time. Click here to see all the products from Sea Cuisine.
By the way, Sea Cuisine is hosting a mobile sampling tour across the US. If you live on the East Coast, they will be stopping in the Philadelphia area September 19th-23rd at local retailers. So don’t forget to check out the website for specific details!
I was quite impressed with their quality and not to mention the flavor. All this time, prepacked seafood products have always been a disappointing experience: poor quality seafood, and the freshness is questionable. Once defrosted, you end up getting a tiny piece of fish that is just ridiculous. Not anymore with Sea Cuisine’s products. Sea Cuisine’s most premium, innovative products are packaged transparently so consumers can see exactly what they’re purchasing the moment they pick it up off the shelf. These high quality cuts of fish offer unique flavor profiles and culinary techniques (i.e. fish that won’t stick to the grill or dry out when grilled, a “hobo pack” starter kit). To complement the lovely Korean salmon tacos, I paired them with Korean radish salad. It is a super simple salad that adds irresistible crunch texture to the taco. The two go together so nicely. You will love it. My family greatly enjoyed the entire batch of Korean salmon tacos I made. They are not even fish taco lovers but couldn’t get enough of this salmon taco. That says something, if you ask me.
I used Korean radish but you can use daikon radish, which is similar. Daikon radishes are easily found in many local groceries. You will need to julienne the radish thinly into matchsticks. This could be the hardest part of this recipe. If you have a good knife skill, it will be a piece of cake; or you can use a mandolin slicer. Sprinkle some salt and sugar to the radish and let it sit for 10-15 minutes. That will wilt the radish and withdraw a lot of moisture. It also helps the radish to be crunchier without being soggy. You don’t want soggy and watery radish salad in your taco. Season the radish with some sugar, fish sauce, Korean chili flakes, garlic, and green onion. The amount of Korean chili flakes is up to your preference of heat level. One teaspoon of Korean chili flakes in this recipe is not hot at all. It adds such a mild heat that even young children can manage. I was very impressed how beautifully these salmon pieces grilled in my indoor grilling pan. My salmon had beautiful grilling marks and retained its firmness without falling a part. I oiled my gill pan lightly with spray coconut oil and I was able to lift up the salmon very easily. I broke them into large bite size chunks to get ready for tacos. I had to restrain myself after popping a few pieces into my mouth. They are so juicy and tender. The Asian flavor of garlic, ginger, soy sauce, and the chili were nicely balanced with the salmon. It was perfect to make tacos with. Serve with all your favorite toppings. I served my Korean salmon taco with Korean radish salad, Pico de Gallo, fresh cucumber slices, avocado, fresh lime, and sour cream. This makes such a great family meal. I hope you get to try this Korean salmon taco. You will love the juicy flavorful Asian grill rubbed salmon paired with the crunchy Korean radish salad. Sea Cuisine seafood products are available at Kroger, Hy-Vee, and some Super Target, Safeway, Acme, Jewel, Bashas, Lowes Foods and Walmart stores. Click this list of Sea Cuisine retailers near you in case you are not close to any of those stores. Here is a printable $1 off coupon.
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Juicy and tender salmon taco with the irresistibly cruchy Korean radish salad.
20 minPrep Time
5 minCook Time
25 minTotal Time
- 2 package (8 oz each) Sea Cuisine's Asian Grill Rubbed Salmon
- 1 cup pico de gallo
- 1 cucumber thinly sliced
- 1 avocado, diced
- lime wedges
- a few cilantro sprigs
- sour cream
- flour or corn tortilla
- 1-1/2 lb Korean Radish or Daikon radish, peeled and julienne thinly
- 1 teaspoon salt
- 2 tablespoons sugar
- 1-1/2 tablespoons rice vinegar or sherry vinegar
- 1-2 teaspoons Korean chili flakes
- 1 clove garlic, finely minced
- 1 teaspoon fish sauce
- 1 tablespoon toasted sesame seeds
- 1 green onion, finely chopped
- To make the Korean radish salad, Sprinkle salt and 1 tablespoon of sugar over the radish and toss well in a mixing bowl. Let them sit for 10-15 minutes. You will see some moisture withdrawn. Discard the water and squeeze out the radish to remove extra moisture.
- Put the radish back into the bowl and add the rest of the ingredients. Toss well. Taste and adjust the seasoning by adding more fish sauce (or salt) and sugar according to your preference. Keep the salad chill in the fridge until ready to use.
- Heat the grill very hot and oil. Remove the salmon from the package and grill for 2-3 minutes per side depends on the thickness. Break the salmon into large bite size chunks. Assemble the salmon taco with the radish salad and the rest of topping ingredients. Serve warm or at room temperature. Enjoy!