Description
Salmon Lettuce Wraps are the perfect balanced meal, loaded with salmon, rice and veggies. They're quick and easy to make for lunch or dinner and the whole family will love them. Ready in under 30 minutes!
Ingredients
Scale
- 1 cup white rice, Jasmine or Basmati, rinsed and dried
- 2 cups water
- 1 lb fresh Salmon, Coho, Atlantic or Sockeye (frozen, then thawed is fine)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 2 tablespoons Sweet Thai Chili Sauce *find in the international section near Soy Sauce
- 1 garlic clove, minced
- 1 head of Romaine hearts or 6 ounce package, rinsed, dried and separated into leaves if needed
- 1 cup chopped English cucumber
- 1 avocado, diced
- 1/2 cup green onion, sliced on a bias
- 1/4-1/2 cup teriyaki sauce for serving
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 400 degrees. Rinse and drain the rice and cook it with 2 cups of water in the rice cooker or in a pot according to the package instructions.
- Line a cookie sheet with foil and place the salmon on the foil skin side down. Brush on the olive oil, then season with salt, cumin, coriander, and paprika. Brush on Sweet Chili Sauce and sprinkle fresh garlic over the top. Bake in the oven until the internal temperature reaches between 125 degrees *medium-rare and 145 degrees *well done, depending on how you like your salmon (usually about 13-18 minutes in cook time depending on how rare or well done you like it) Note: I pull the salmon between 130-135 degrees.
- As the salmon is cooking, prepare the lettuce wrap toppings. Dice up cucumber, avocado and slice green onion.
- Remove the salmon from the oven and tent with foil. Allow to sit for about 5 minutes.
- The salmon should be flaky and fall right off the skin. Use a fork to separate the salmon into pieces, so it easily fits onto the salmon wraps.
- To assemble the lettuce wraps, hold a piece of lettuce in the palm of your hand, so it's like a little bowl. Add a few tablespoons of rice, then salmon. Next, add on the toppings of avocado, green onion, cucumber and top with teriyaki sauce and sesame seeds. Enjoy! Note: I like to serve everything in bowls like taco night so each person can make their own.
Notes
- Cook times can vary with different types of salmon, plus it varies with thickness. Rely on internal temperature of the salmon versus the time cooked. My instant read thermometer is my best friend.
- The USDA recommends Salmon to be cooked to 145 degrees, but I pull mine from the oven between 130-135 degrees. My husband likes it more rare, around 125 degrees.
- Use a lettuce that holds the filling well. My favorite for this recipe is Romaine hearts, but Iceberg lettuce and bib or butter also work well.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: baked
- Cuisine: Asian