Salmon Larb Lettuce Wraps

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget-friendly option.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in fat, while pumpkin seeds are often less expensive.

Start by cooking the salmon with the skin on for moisture and control.

Coat the salmon with a tiny bit of peanut oil and a pinch of salt on both sides.

Place the salmon skin side down in the pan and cook it slowly, watching for it to change color from deep orange to pink.

While the salmon cooks, prepare the salad components by cutting green beans into 2 cm pieces.

Flash fry the green beans for a minute after the salmon is done cooking, keeping them crunchy.

Finely slice purple shallots and add them raw to the salad for sweetness.

Quarter cherry tomatoes and add them to a large bowl with the shallots.

Prepare the dressing by bruising lemongrass and grating some into a bowl.

Add the juice of one lime, chili, garlic, sugar, fish sauce, and soy sauce to the bowl and whisk together.

Taste the dressing to ensure all flavors are balanced and let it marinate slightly.

Once the salmon is cooked, allow it to rest before flaking it into pieces.

Add the flash-fried green beans to the bowl with the shallots and tomatoes.

Add a generous amount of peanuts for crunch and a mix of cilantro and mint leaves to the bowl.

Toss everything together gently using a fork and spoon to avoid breaking up the salmon too much.

Prepare iceberg lettuce leaves by using the outer, wider leaves for wrapping.

Fill the lettuce leaves with the salmon mixture, packing it tightly.

Wrap the lettuce like a burrito, using baking paper to hold it together tightly for transport.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens