Since becoming a mother a few years ago, I've learned to appreciate simple meal prep. Having an assortment of vegetables ready makes it easy to throw together healthy, flavorful meals. This is a basic recipe for colorful Vietnamese-style lettuce wraps that everyone can assemble according to their preference. My toddler loves peanut sauce and extra cucumber, and I like dipping mine in nuoc cham. My husband is one of those cilantro-sensitive individuals, so he leaves the cilantro off of his. Feel free to change up the vegetables according to what's available. Pick a sauce depending on your mood (salsas, vinaigrettes and creamy dressings are all good) and play with different wrappers, if you like. Rice paper, tortillas — and my son's new favorite, nori — are all great options. Adventurous, healthy eating doesn't have to be complicated or time-consuming.
Ingredients
- 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 cup julienned carrots
- ¼ cup rice vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
Preparation
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.
