We love duck lettuce wraps when we go out to eat. I wanted to recreate them at home with something that’s a bit easier and quicker to cook. I went for salmon lettuce wraps.
Salmon is easy to cook and really versatile. It goes well in a salad or with rice, noodles, pasta or just some vegetables on the side. Although, these salmon lettuce wraps are my current favourite way to eat salmon.
I eat salmon every week because of its skin-loving properties. It’s an oily fish, packed full of vitamins and minerals. It’s also a great source of protein and rich in omega-3 fatty acids. All of which contributes towards healthy skin, healthy brain function, a reduced risk of heart disease, supple joints and helps to control your blood pressure.
The perfect mid-week meal.
Ingredients
2 salmon fillets
2 garlic cloves
1 tsp freshly grated ginger
2 tbsp tamari
1 tbsp sesame oil
1 tbsp honey
6 spring onions
2 inch piece of cucumber
1 red chilli
2 little gem lettuces
lime wedges to serve
Serves 2
Directions
Preheat the oven to 180°C.
Place the salmon fillets in an oven proof dish. Mix the crushed garlic, grated ginger, tamari, sesame oil and honey together. Pour the sauce over the salmon and place it in the oven until the salmon is cooked through. 15 – 20 minutes depending on the thickness of your fillets.
Whilst the salmon is cooking, separate the lettuce layers. I don’t wash the little gem leaves under the tap. They go really soggy if you do this and you want a bit of bite in the wrap. Instead, take a wet piece of kitchen towel and wipe the lettuce clean.
Diagonally slice the spring onions and chop the chilli. Slice the cucumber into matchsticks. I usually put the sliced veggies into bowls onto the table so we can stuff our own wraps.
When the salmon is cooked just put it in the middle of the table with the veggies.
Pile your little gem high with salmon, cucumber, spring onions and chilli. Add a spoonful of the sticky glaze that the salmon was cooked in and a squeeze of fresh lime. Wrap the lettuce round and get stuck in.
You’ll need napkins for this meal!
Tip: I usually cook more salmon than I need for the wraps and add the leftovers to a salad for lunch the next day. The outer layers of the lettuce are the best for the wraps since they’re the biggest. Slice up the inner layers and add to your salad so you have no waste.