Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consulting by Chaya Surie Goldberger

The perfect starter that is as delicious as it is show-stopping.

SERVES 6

• 1½ lb (680 g) salmon, cut into ½-inch (1-cm) cubes (see note)

Teriyaki Marinade

• ¼ cup low-sodium soy sauce
• 2 Tbsp water + 2 tsp cornstarch
• 1 Tbsp rice vinegar
• 2 Tbsp maple syrup
• 4 cloves garlic, crushed
• ½ tsp black pepper
• ½ tsp chipotle or cayenne pepper
• ½ tsp ground ginger

Red Cabbage Slaw

• 1 14-oz (400-g) bag shredded red cabbage
• ¼ cup chopped fresh parsley
• 1 bunch scallions, sliced
• 3 Tbsp red wine vinegar
• 2 Tbsp canola oil
• 2 Tbsp sugar
• 1 Tbsp lime juice
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For serving

• 18 mini hard taco shells, such as Del Campo
• sweet sauce
• soy sauce
• spicy mayo

Place salmon cubes in a large bowl. Add the teriyaki marinade ingredients. Toss to coat well. Allow to stand for 10 minutes.

Preheat oven to 400°F (200°C).

Transfer the marinated salmon, along with all the marinade liquid, to a baking sheet. Spread the fish cubes out in a single layer. Bake on the center rack of your oven for 10 minutes.

Remove from oven and allow to cool.

Place all the purple cabbage slaw ingredients into a large bowl. Toss well.

To assemble: Shortly before serving, fill each taco three-quarters of the way to the top with salmon. Top with slaw. Either lay on a bed of lettuce or sit in a taco holder, or in lime halves, as shown. Drizzle with toppings of your choice.

Alternatively, layer the fish and slaw in ramekins and proceed as above.

Note: To prepare the salmon cubes, you can ask your fishmonger to cut it into cubes, or you can freeze the package of salmon for 30 minutes. Remove fish from freezer. With a very sharp non-serrated knife, slice the salmon into ¹⁄₂-inch (1-cm) cubes. Alternatively, for easier prep, prepare marinade as directed, but cook the fish as fillets (for 17 minutes of cooking time) or as one large piece (for 20 minutes of cooking time), cool, and flake with a fork to serve.

(Originally featured in Family Table, Issue 813)