Sweet Chilli Salmon Lettuce Wraps

Name: Sweet Chilli Salmon Lettuce Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 15g Coriander, finely chopped; 2 tbsp Sweet Chilli Sauce; 1 Lime, juiced; 2 tsp Soy Sauce, or gluten free tamari; 1 head Little Gem Lettuce Leaves, separated; 1 Carrot, finely sliced or ribboned; 120g Radishes, finely sliced; 2 Salmon Fillets

Pescatarian

Fish

Dairy Free

15m prep time

30m total time

Easy level

8 ingredients

Sweet Chilli Salmon Lettuce Wraps recipe by Cherrypick

Light, simple and three of your five-a-day, these clever lettuce cups are the perfect carrier for flaked sweet chilli salmon and thin slices of radish and carrot. An easy meal when you don't fancy too much hands-on cooking but want maximum flavour and crunch!

Method

Based on 2 servings, adjust as needed.

Step 1

Heat the oven to 180C/160C fan/ gas 4. Combine the sweet chilli sauce with half the lime juice and half the soy sauce or tamari. Pat the salmon fillets dry using kitchen paper, sit on a baking tray and spoon over the chilli sauce mixture. Bake for 10 mins, then heat the grill to high and slide the salmon under the hot grill for the final 2-5 mins until cooked through and caramelised. Gently flake the salmon flesh by pressing down on it using the back of a fork.

Step 2

Toss the carrot, daikon, radishes and coriander together with the remaining soy sauce and lime juice. Season. Fill the lettuce leaves with the salad and flaked salmon to serve.