Wild Salmon Lettuce Wraps
Ingredients
Wrap
- 1 pound sockeye salmon
- Salt and pepper
- 1 teaspoon oil
- 12 leaves butter lettuce
- 1 cup sliced cucumber
- 1 cup pickled carrots
- 1/3 cup each fresh herbs; basil, mint, and cilantro
- 1/2 cup chopped peanuts
- 1 cup dipping sauce of choice (nuoc cham, peanut sauce, or sweet chili)
Pickled Carrots
- 1 cup julienned carrots
- ¼ cup rice vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
Instructions
- To make pickled carrots Combine vinegar, honey, and salt in a small saucepan and heat until dissolved. Pour vinegar mixture over carrots while still warm, then let cool and refrigerate for at least one hour (preferably overnight). To make lettuce wraps Season salmon with salt and pepper. Heat oil in pan over medium-high heat then add salmon flesh side down and cook for 3 minutes. Flip salmon and cook another 3 minutes or until just cooked through. Gently flake the cooked salmon and arrange on a platter with cucumbers, pickled carrots, and herbs. Offer the peanuts and dipping sauce on the side To assemble, place about one ounce of salmon in a lettuce cup then add pickled carrots, cucumbers, and herbs, and top with peanuts and a drizzle of sauce.
