Teriyaki Salmon Lettuce Cups

Name: Teriyaki Salmon Lettuce Cups
Yield: 3
Ingredients: 300g wild salmon fillets (approx. 2 salmon fillets); Salt & pepper; Cooked jasmine rice; 1 head butter or gem lettuce; 1 cucumber, diced; Sesame seeds; Flaked seaweed; Lime, quartered; ¼ cup tamari or coconut aminos; ¼ cup raw honey or pure maple syrup; ¼ cup raw honey or pure maple syrup; 1½ tsp arrowroot powder; 1½ tsp arrowroot powder; 2 tsp fresh grated ginger

by Lisa Guy December 8, 2022

Teriyaki Salmon Lettuce Cups

By: Lisa Guy

Salmon is one of the best sources of beneficial omega-3 essential fatty acids. These healthy fats are vital for brain function, memory, and they also support a healthy immune system. Omega-3s are very nourishing for the skin and joints and have a potent anti-inflammatory action.

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Servings

Prep time

Cook time

Recipe

Ingredients

300g wild salmon fillets (approx. 2 salmon fillets)
Salt & pepper
Cooked jasmine rice
1 head butter or gem lettuce
1 cucumber, diced
Sesame seeds
Flaked seaweed
Lime, quartered
¼ cup tamari or coconut aminos
¼ cup raw honey or pure maple syrup
¼ cup raw honey or pure maple syrup
1½ tsp arrowroot powder
1½ tsp arrowroot powder
2 tsp fresh grated ginger

Method

Preheat oven to 220°C. Line a baking tray with baking paper.
Place salmon on baking tray, season with salt and pepper and bake for 10-12 mins. Allow the salmon to sit for 5 mins, then flake the salmon apart with a fork.
In a small saucepan, bring sauce ingredients to a simmer and stir until it thickens. Add a little water if you want a thinner sauce.
Place lettuce cups on a serving tray with a dish of the sauce and fill each cup with rice, salmon flakes, cucumber, sesame seeds and flaked seaweed. Serve with lime wedges.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!