Philly Roll Tacos with Wasabi Cream Courtesy Of: Alaska Seafood Philly Roll Tacos with Wasabi Cream 8 (2 tacos each) 2 lbs Wild Alaska Salmon Loins 2 tbsp Sesame Oil 2 tbsps Low Sodium Soy Sauce 15 mL Wasabi powder, prepared with water to make a paste 1 tbsp Rice Vinegar 5 mL Low Sodium Soy Sauce 3 tbsps Greek yogurt, plain 2 tbsps Sour Cream 1 tsp Lime Juice Pinch Pinch of salt to taste Kosher Salt and pepper 16 Small (6-inch) white corn and wheat blend tortillas, warmed 120 mL Cream cheese 240 mL Pickled Ginger 1 English cucumber, diced ½ head Head of purple cabbage, sliced very thin 2 whole Avocados, diced Garnish as needed Black sesame seeds Garnish as needed Lime zest
Preheat oven to 400°F. Marinate Alaska Salmon fi llets in sesame oil and soy sauce for 30 minutes. While fi sh is marinating prepare Wasabi Cream: whisk all ingredients together until smooth and creamy; refrigerate until needed.

Remove salmon from marinade and place on a parchment-lined baking sheet. Season with salt and pepper. Bake about 15 to 20 minutes, cooking just until fi sh is opaque throughout.

Warm the corn tortillas in a dry nonstick skillet.

To assemble tacos: Spread one tablespoon of cream cheese on each tortilla, leaving a 1/2-inch border. Sprinkle a few slices of pickled ginger on top. Crumble large chunks of salmon on top of cream cheese and ginger. Top with diced English cucumber, purple cabbage, diced avocado, and more pickled ginger. Dollop or pipe Wasabi Cream on top of taco. Garnish with lime zest and black sesame seeds.