INGREDIENTS
1
small head Napa cabbage, core discarded and leaves thinly sliced (about 6 ounces)
3 tbsp
rice vinegar
1 tbsp
maple syrup
3 tbsp
pepitas
3 tsp
olive oil, divided
3
green onions, root ends discarded
3 oz
asparagus spears, bottoms trimmed
2
wild Alaskan salmon fillets
1
lime
1/4 cup
Greek yogurt
6
corn tortillas
Salt & pepper,
Optional: 2 tablespoons fresh cilantro, chopped