Thai Salmon Lettuce Wraps
I just love salmon - Yes I do... Get over to City Fish and ask Telly for salmon and ask him to remove the skin for you. Just to make it easy.
I couldn't find gochujang sauce at the store so I went to my local Thai restaurant and asked for a small side with my take out!
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons coconut aminos
- 1 teaspoon garlic, minced
- 1/2 teaspoon freshly ground pepper
- 1/2 pound salmon, skin removed
- 6-8 Bibb lettuce leaves
- 1/2 cup cucumber, chopped
- 2-3 green onions, thinly sliced
- 1 tablespoon gochujang sauce
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- Cabbage Slaw
- 1-2 cups cabbage, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon raw local honey
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
- 2 teaspoons coconut aminos
Directions
In a small bowl and add whisk sesame oil, coconut aminos, garlic and pepper. Slice the salmon into 2 or 3 slices. Then brush on the salmon.
In a sauté pan over medium-high heat add in salmon and cook each side for 4 minutes. Remove from pan and set on a plate and break apart. Set aside.
Remove the bibb lettuce from the core and set on a plate. Also have the cucumbers, gochujang and green onions in a separate bowl.
In a medium bowl add the thinly sliced cabbage then add in rice vinegar, honey, sesame oil, fish sauce and coconut aminos then toss together.
To create your salmon wraps - In each lettuce wrap add some cabbage slaw then top with salmon, cucumber, green onion then drizzle some of the gochujang sauce. Fold over and take a big bite!
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