Servings
3
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.
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