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    New Years Recipes: Salmon Bulgogi Tacos with Blueberry Habanero Salsa

    For taco night this week, switch things up with these Salmon Tacos w/ Blueberry Habanero Salsa.

    Salmon Bulgogi Tacos with Blueberry Habanero Salsa


    Salmon Bulgogi

    • 4 6oz salmon fillets
    • 1/4 cup gochujang
    • 5 cloves garlic
    • 1 inch of ginger, grated
    • 1 small onion, grated
    • 1 korean pear, grated
    • 1/2 cup soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp sugar
    • 2 green onions
    • 1/4 tsp pepper

    Blueberry Habanero Salsa

    • 2 cups blueberries
    • 1 habanero, seeded
    • 1/4 cup red onnion, diced
    • 1 tsp garlic, grated
    • 1 tsp ginger, grated
    • 1 handful basil
    • 1/2 lime, juiced
    • 1 tsp soy sauce
    • 1 tbsp sugar


    • 12 small corn tortillas, warmed
    • 1 small zucchini, thinly sliced
    • 1 ounce queso fresco, crumbled (optional)
    • 1 handful sprouts (optional)


    Salmon Bulgogi

    1. Mix ingredients in a freezer bag and marinate for a few hours in the fridge.
    2. Bake in a preheated 375F oven until the is cooked and it flakes easily with a fork, about 8-12 minutes.

    Blueberry Habanero Salsa

    1. Puree everything in a food processor until smooth.
    2. Simmer the salsa to remove excess liquid.


    1. Take a tortilla and stack a slice of zucchini, some salmon, queso fresco, sprouts, and blueberry and basil habanero salsa.


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