How to Make Asian Ginger-Sesame Salmon Lettuce Wraps
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a small bowl, whisk together soy sauce, sesame oil, ginger, garlic, rice vinegar, and black pepper.
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Place salmon fillets on the baking sheet, brush generously with marinade, and let sit for 5 minutes.
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Bake salmon for 12-14 minutes, or until cooked through and easily flaked with a fork.
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Flake salmon into large pieces. Arrange butter lettuce leaves on a platter, top each with salmon, shredded carrots, and green onions.
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Sprinkle with sesame seeds and serve immediately.
Pro Tips for Perfect Asian Ginger-Sesame Salmon Lettuce Wraps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of skinless salmon fillets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Asian Ginger-Sesame Salmon Lettuce Wraps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Asian Ginger-Sesame Salmon Lettuce Wraps?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for skinless salmon fillets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.