Honey Sriracha Salmon Lettuce Wraps
Spicy-sweet salmon wrapped in crisp lettuce cups and topped with carrots, cilantro, and green onion. Finished with a squeeze of lime. Glaze adapted from Creme De La Crumb.
Yields: 2-4 servings
Ingredients
- 2 (4 ounce) wild salmon fillets, pin bones and skin removed
- salt and pepper
- For the Honey Sriracha Sauce:
- oil for the pan
- 3 garlic cloves, minced
- 1/2 cup water
- 2 tablespoons Sriracha
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch stirred into 1 tablespoon cold water
- For the Lettuce Wraps:
- 10 leaves of butter lettuce, separated
- 1 carrot, thinly sliced into 1-inch strips or matchsticks
- 1/2 cup cilantro leaves, torn
- 1/2 cup green onions, sliced
- lime wedges
- Sriracha, for serving
Instructions
Place a frying pan over medium-high heat. Swirl the pan lightly with neutral oil like avocado or canola. Pat the salmon fillets dry and season them well with salt and pepper. Sear the salmon about 3-4 minutes per side, or until browned on the outside and cooked to medium on the inside.
Meanwhile, to a small saucepan over medium heat, add a small amount of oil and saute the garlic until fragrant, about 1 minute. Add the water, Sriracha, honey, sugar, and soy sauce. Bring the mixture to a simmer and then gradually whisk in the cornstarch and water mixture, stirring until thickened, forming a glaze. Remove from heat.
Spoon some of the glaze over the salmon fillets, coating them. Reserve any remaining glaze to drizzle over the lettuce wraps. To assemble wraps: flake the salmon in large chunks with a fork. Fill each lettuce cup with salmon. Top with carrots, cilantro, and green onions. Serve with lime wedges, Sriracha, and remaining glaze.