Japanese Salmon & Cabbage Lettuce Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Fish · pescatarian, dairy-free, keto, low-carb
238 cal
20g protein
8g carbs
14g fat
per serving · estimated
Ingredients
- 4 oz per wrap Fresh salmon fillet
- 1 cup shredded Green cabbage
- 4 leaves Iceberg lettuce leaves
- 1 tbsp Soy sauce
- 1/2 tsp Sesame oil
- 1/2 tsp Rice vinegar
- 1 inch piece Fresh ginger
- 1 stalks Green onion
- 1/2 tbsp Sesame seeds
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Preheat a skillet over medium heat. Season the salmon with salt, pepper, and a splash of soy sauce.
- Cook the salmon for 4-5 minutes per side until flaky. Remove from heat and let cool slightly.
- While the salmon cools, thinly slice the green onion and grate the ginger.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, ginger, and half of the green onion to make a quick dressing.
- Flake the cooked salmon into bite-sized pieces and toss with half of the dressing.
- Prepare the cabbage by shredding it finely. Wash and dry the lettuce leaves.
- 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.
- 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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