Spicy Salmon Lettuce Wrap

This dish will be light, fresh and colorful. Baked salmon and tossed in a spicy sauce and then stuffed with lettuce leaves.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C, Line a baking sheet with foil (alternatively, you could use an oven-proof skillet as well). Brush the top and sides of the salmon with neutral oil, sprinkle with kosher salt, and place skin-side down on the baking sheet or pan.

Step 2

Bake for 12 minutes, depending on the thickness of the salmon (about 5-6 minutes per ½ inch of fillet thickness), or until the salmon flakes. Remove from the oven and let cool. When cold, flake into large chunks.

Step 3

To prepare the sauce, combine the crème fraîche, sriracha, Olive oil & lemon juice in a small bowl.

Step 4

Add the salmon flakes and avocado into a bowl with thinly sliced spring onions. Add the sauce and stir to combine.

Step 5

Separate the lettuce leaves and put them on a serving board. As they get smaller, you can slightly overlap two leaves to make a bigger cup, refrigerate until serving time.

Step 6

Divide the salmon mixture among the lettuce leaves. Sprinkle with the sesame seeds and lemon zest. Season with pepper.