Koreanskt inspirerade laxtacos med stark slaw

👩‍🍳 Gör så här

1. 1
   In a small measuring cup, combine the soy sauce, onion, sesame oil, ginger, brown sugar, garlic and sesame seeds.  Whisk to thoroughly combine.
2. 2
   Set aside 2 tablespoons then place salmon in a shallow bowl or Tupperware container and add the rest of the marinade.
3. 3
   Refrigerate and allow to marinate for at least 2 hours or up to overnight. (If you don't have time, you can let it marinade 20 minutes)
4. 4
   In a medium bowl, add the mayonnaise, gochujang and 1 tablespoon water.
5. 5
   Whisk to combine.  Add the coleslaw and scallions and toss to combine.
6. 6
   Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors an oiled grill pan over medium-high heat.
7. 7
   Place salmon pieces, flesh side down, on the grill and cook 3-5 minutes (thinner fillets will cook quicker than a thicker piece), or until salmon easily releases from the grill and is nicely charred.
8. 8
   Carefully flip with a spatula, top each piece with a tablespoon of reserved marinade and cook an additional 2-4 minutes or until fish flakes easily with a fork.
9. 9
   Set aside on a clean cutting board or plate.
10. 10
    Meanwhile, heat the tortillas over an open flame, on the grill or microwave.
11. 11
    Place 2 tortillas each on 4 plates.
12. 12
    Using a spatula, break up the fish into pieces, sliding the spatula between the flesh and skin to remove the skin.
13. 13
    Place a piece or 2 of salmon on each tortilla then top each with 1/3 cup slaw.  Repeat with remaining fish and slaw.  Serve immediately.