Sweet Chilli Salmon Lettuce Wraps Recipe

Introduction

These sweet chilli salmon lettuce wraps are a fresh and vibrant dish that’s perfect for a light lunch or dinner. Combining tender, caramelised salmon with crisp vegetables and zesty lime, they offer a delightful balance of flavors and textures.

Ingredients

• 2 tbsp reduced-sugar sweet chilli sauce
• 1 lime, juiced
• 2 tsp reduced-salt soy sauce or wheat-free tamari
• 2 salmon fillets
• 1 carrot, finely sliced
• ½ daikon radish, halved and finely sliced
• 100g radishes, finely sliced
• Small handful of coriander, finely chopped
• 1 Little Gem lettuce, leaves separated

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. In a small bowl, combine the sweet chilli sauce with half of the lime juice and half of the soy sauce or tamari.
2. Step 2: Pat the salmon fillets dry with kitchen paper and place them on a baking tray. Spoon the chilli sauce mixture evenly over the salmon.
3. Step 3: Bake the salmon in the oven for 10 minutes. Then, switch the oven to the grill setting on high and grill the salmon for an additional 2 to 5 minutes until cooked through and caramelised on top.
4. Step 4: Carefully flake the salmon using the back of a fork, breaking it into bite-sized pieces.
5. Step 5: In a mixing bowl, toss the carrot, daikon, radishes, and coriander with the remaining soy sauce and lime juice. Season to taste.
6. Step 6: To serve, fill each lettuce leaf with some of the mixed salad and top with the flaked salmon.

Tips & Variations

• For an extra kick, add a few sliced red chillies or a sprinkle of chilli flakes to the salad mix.
• You can substitute the salmon with cooked chicken or tofu for a different protein option.
• Use iceberg or butter lettuce if Little Gem lettuce is unavailable; both provide a crisp, sturdy wrap.
• If you prefer a sweeter glaze, increase the sweet chilli sauce but be mindful of added sugars.

Storage

Store any leftover flaked salmon and salad separately in airtight containers in the refrigerator for up to 2 days. Lettuce leaves are best kept fresh and crisp, so prepare them just before serving. Reheat the salmon gently in a low oven or microwave, then assemble the wraps fresh to maintain the crunch of the lettuce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Just make sure to thaw it completely and pat it dry before applying the sauce and baking to ensure even cooking and proper caramelisation.

Is this recipe suitable for gluten-free diets?

It can be adapted to be gluten-free by using wheat-free tamari instead of regular soy sauce. Make sure the sweet chilli sauce you choose does not contain gluten ingredients.

Sweet Chilli Salmon Lettuce Wraps Recipe

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★★★★★

4.9 from 105 reviews

• Author: Noah
• Total Time: 27 minutes
• Yield: 2 servings 1x
• Diet: Low Salt

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Description

Delicious and light Sweet Chilli Salmon Lettuce Wraps that combine tender, caramelised salmon with a fresh and crunchy vegetable salad, wrapped in crisp Little Gem lettuce leaves. Perfect for a healthy and flavorful meal with reduced sugar and salt.

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Ingredients

Scale 1x2x3x

Salmon & Sauce

• 2 tbsp reduced-sugar sweet chilli sauce
• 1 lime, juiced
• 2 tsp reduced-salt soy sauce or wheat-free tamari
• 2 salmon fillets

Salad

• 1 carrot, finely sliced
• ½ daikon radish, halved and finely sliced
• 100g radishes, finely sliced
• Small handful of coriander, finely chopped
• 1 Little Gem lettuce, leaves separated

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Instructions

1. Preheat and prepare sauce: Heat the oven to 180C/160C fan/gas 4. In a small bowl, combine the reduced-sugar sweet chilli sauce with half the lime juice and half the soy sauce or tamari, stirring well to mix.
2. Prepare salmon: Pat the salmon fillets dry using kitchen paper. Place them skin-side down on a baking tray. Spoon the prepared chilli sauce mixture evenly over the fillets, ensuring they are well coated.
3. Bake salmon: Put the tray in the preheated oven and bake the salmon for 10 minutes. This helps cook the fish gently and infuses it with the sweet chilli flavor.
4. Grill salmon: After baking, heat the grill to high and slide the salmon under the hot grill for 2 to 5 minutes until cooked through and caramelized on top. Keep an eye on it to prevent burning.
5. Flake salmon: Remove the salmon from the oven and gently flake the flesh by pressing down with the back of a fork. Set aside.
6. Make salad: In a mixing bowl, toss together the finely sliced carrot, halved and sliced daikon radish, sliced radishes, and chopped coriander. Add the remaining soy sauce and lime juice, and season to taste. Mix well to combine flavors.
7. Assemble wraps: Take the separated Little Gem lettuce leaves and fill each leaf with a spoonful of the vegetable salad and some flaked salmon. Serve immediately as fresh, hand-held wraps.

Notes

• Using reduced-sugar sweet chilli sauce and reduced-salt soy sauce helps keep this recipe healthier without sacrificing flavor.
• Little Gem lettuce is ideal for wraps due to its size and crisp texture, but you can substitute with butter lettuce or romaine heart leaves.
• To ensure the salmon is perfectly cooked, watch closely during the grilling step to avoid overcooking.
• For a gluten-free option, use wheat-free tamari instead of soy sauce.
• This recipe is great for meal prep but assemble the wraps just before serving to keep the lettuce crisp.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion

Keywords: sweet chilli salmon, lettuce wraps, healthy salmon recipe, low sugar, low salt, baked salmon, Asian inspired, fresh salad wraps