Spicy Wild Salmon Wraps
Prep time 15 minutes
Cook time 15 minutes
1/2 teaspoon five spice powder
1/4 cup creamy peanut butter
1/4 cup hoisin sauce (optional; double the peanut butter and soy sauce as a substitute)
1 tablespoon lime juice
1 tablespoon natural soy sauce
1 teaspoon grated fresh ginger
1‒2 tablespoons hot red chili paste
1/4 cup seasoned rice vinegar
1/2 cup julienne carrots
1/2 cup dry roasted peanuts
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped red onion
1/2 cup julienne sweet red peppers
1/2 cup julienne snow peas
8 Bibb or iceberg lettuce leaves, trimmed to form cup shape
*The original calls for sesame oil, but it is very high in omega-6 fats, which most Americans get too much of, and which we try to minimize in our recipes… your call!
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon on oil-coated broiling pan, skin side down, and broil 5 inches from heat source for about 5 minutes. Remove from oven; drain any excess liquid.
Set oven to 375 F.
Spread oil over salmon; rub five spice and salt onto fish. Place in oven and bake an additional 3‒4 minutes. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
In a food processor, process peanut butter, hoisin sauce, lime juice, soy sauce, ginger, and chili paste until smooth; stir in rice vinegar until mixture has sauce consistency.
In a medium-sized bowl, combine carrots, peanuts, cilantro, onion, peppers, and snow peas; add about 2 tablespoons peanut butter sauce, tossing to coat. Add salmon chunks to vegetable mixture.
To serve, place lettuce leaves on serving platter; top with salmon mixture. Serve as a lettuce wrap or open-faced salad. Drizzle with additional sauce.