Crispy Asian Salmon Lettuce Wraps

• 2-4 (6 ounce) salmon fillets; preferably sustainably caught farmed raised or wild caught.
• Olive oil
• Salt & pepper
• 2 cups English or baby cucumbers, thinly sliced
• 1 cup shredded carrots
• ½ cup scallions, thinly sliced
• 1-2 heads Boston or Bibb lettuce; washed, cored and separated into individual pieces
• 1 avocado, peeled cored and diced
• Sesame seeds for garnish 

For the Drizzle:

• 2 TBSP Tamari or soy sauce
• 1 TBSP Dijon mustard
• 1-2 TBSP rice wine vinegar
• 1 teaspoon toasted sesame oil
• 2 TBSP extra virgin olive oil
• 1 teaspoon minced ginger (optional)
• 1 teaspoon minced garlic (optional)

Instructions:

First cook the salmon:

• Preheat oven to 400 degrees F.
• Make sure the salmon fillets are dry by dabbing with a paper towel.
• Drizzle each salmon filet with a little olive oil and season with salt and pepper.
• Heat a cast iron or other oven safe skillet over high heat.
• When your skillet is hot, add the salmon fillets in a row, leaving at least an inch or 2 between each filet, skin side up.
• The pan should be hot enough where the salmon makes a searing noise when placed into the pan.
• Leave the salmon to sear, without moving it, for at about 4- 5 minutes.
• Peak under a corner to see if the salmon is browning and if it comes up easily it is ready to flip. If it is still sticking, leave salmon to cook until you are able to flip it easily without sticking to your pan.
• Flip the salmon filets and using hot gloves, place the skillet with salmon filets into the oven.
• Cook for about 3-5 minutes, until desired doneness.
• Carefully using hot gloves, remove pan from oven and set aside until you’re ready to assemble the lettuce wraps.

Make the drizzle:

• Place all the drizzle ingredients in a small bowl and whisk well to combine. Set aside.

Assemble your lettuce wraps:

• Place lettuce pieces on a serving platter. I like to layer 2 lettuce slices for each wrap to create a sturdier wrap.
• Make wraps by layering each lettuce cup with carrots, cucumbers, about ¼ salmon filet, sliced scallions and avocado.
• Drizzle each wrap with about 1 teaspoon of drizzle and sprinkle with sesame seeds.
• Enjoy!  

Recipe by Elizabeth Jackowitz www.alittlehealthier.com Instagram: @a.littlehealthier