Thai Salmon Lettuce Wraps

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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!  



  • 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
  • -----------------------------------------------
  • 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


  1. 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.

  2. 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.

  3. Remove the bibb lettuce from the core and set on a plate.  Also have the cucumbers, gochujang and green onions in a separate bowl.

  4. 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.

  5. 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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