Description
These Salmon Lettuce Wraps are the perfect lunch or dinner to make in the spring or summer! Lettuce boats instead of tortillas with spicy roasted salmon!
Ingredients
Units
Scale
Bang Bang Sauce
- 1/4 cup mayonnaise (I use 100% avocado oil mayonnaise)
- 2 tbsp Thai sweet red chili sauce
- 1-2 tsp sriracha (or other hot sauce to taste)
- 1 tsp honey tbsp honey
- 1 1/2 tsp rice vinegar or freshly squeezed lime juice
Edamame
- 1/2 cup frozen edamame beans
Cucumber Salad
- 2 small cucumbers, thinly sliced
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 tsp toasted sesame seeds
Rice
- 1/2 cup rice
- 1 cup water
- 1/4 tsp sea salt
Roasted Salmon
- 350g raw salmon (boneless, skin on or off based on preference)
- 1 tbsp avocado oil or other cooking oil
- 1 tbsp chili miso paste (see notes for substitutions)
- 1/2 tsp sea salt
1-2 heads of butter lettuce or romaine lettuce
Instructions
Bang Bang Sauce
- Whisk all ingredients together in a jar and store in the fridge until ready to use.
Edamame
- Cook edamame from frozen in boiling water for 3-5 minutes or according to package instructions.
Cucumber Salad
- Mix everything in a bowl and store in the fridge until ready to use.
Rice
- Rinse your rice thoroughly and drain.
- Add water and sea salt, bring to a boil, and cook according to package instructions (12-15 mins for basmati). Cover for 5 minutes. Fluff with a fork until ready to use allowing it to cool slightly.
Roasted Salmon
- Preheat your oven to 400F (200C). Prepare a baking sheet lined with parchment paper.
- Wash and dry your salmon and lay them on the prepared baking sheet.
- Brush with cooking oil on both sides to make sure it doesn’t stick.
- Brush with the chili miso paste (if using) or season with spices (see notes).
- Roast the salmon for 12-15 minutes or until it flakes. Be careful not to dry it out. Cooking time will depend on the thickness of the salmon.
- Flake the salmon into bite-sized pieces.
Lettuce wraps
- Wash and dry the lettuce making sure not to break the leaves to have little boats or cups.
- Add rice, edamame, cucumber salad, and salmon to each cup and drizzle with bang bang sauce. Enjoy!
Notes
Chili miso paste - I used the OKAZU brand chili miso paste. It makes the salmon a little spicy and gives it an umami flavor. I’ve added an Amazon link and I’ve also seen it at Wholefoods. If you don’t have it, you can season the salmon with 1 tbsp of cajun spice mix instead. It works with all the other flavors!
Storing - Store all ingredients separately in airtight containers in the fridge. Bang bang sauce and edamame will keep for 5 days, cucumber salad and rice for 3-4, and roasted salmon for 1-2 days.
