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Export 12 ingredients for grocery delivery
Step 1
In a small measuring cup, combine the soy sauce, onion, sesame oil, ginger, brown sugar, garlic and sesame seeds. Whisk to thoroughly combine.
Step 2
Set aside 2 tablespoons then place salmon in a shallow bowl or Tupperware container and add the rest of the marinade.
Step 3
Refrigerate and allow to marinate for at least 2 hours or up to overnight.
Step 4
In a medium bowl, add the mayonnaise, gochujang and 1 tablespoon water.
Step 5
Whisk to combine. Add the coleslaw and scallions and toss to combine.
Step 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.
Step 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.
Step 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.
Step 9
Set aside on a clean cutting board or plate.
Step 10
Meanwhile, heat the tortillas over an open flame, on the grill or microwave.
Step 11
Place 2 tortillas each on 4 plates.
Step 12
Using a spatula, break up the fish into pieces, sliding the spatula between the flesh and skin to remove the skin.
Step 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.
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