Japanese Salmon & Cabbage Lettuce Wraps

Japanese · 30 min · Fish · pescatarian, dairy-free, keto, low-carb

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Ingredients

• 4 oz per wrap Fresh salmon fillet
• 1 cup shredded Green cabbage
• 8 leaves Iceberg lettuce leaves
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Rice vinegar
• 1 inch piece Fresh ginger
• 2 stalks Green onion
• 1 tbsp Sesame seeds
• to taste Salt and pepper

Method

1. Preheat a skillet over medium heat. Season the salmon with salt, pepper, and a splash of soy sauce.
2. Cook the salmon for 4-5 minutes per side until flaky. Remove from heat and let cool slightly.
3. While the salmon cools, thinly slice the green onion and grate the ginger.
4. In a small bowl, mix soy sauce, rice vinegar, sesame oil, ginger, and half of the green onion to make a quick dressing.
5. Flake the cooked salmon into bite-sized pieces and toss with half of the dressing.
6. Prepare the cabbage by shredding it finely. Wash and dry the lettuce leaves.
7. To assemble, place a lettuce leaf on a plate, add some shredded cabbage, top with salmon, and sprinkle with sesame seeds and remaining green onion.
8. Serve immediately as a fresh, light wrap.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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