Spicy Salmon Lettuce Wraps
This is the lemon pepper seasoning I use.
Servings: 4
Ingredients
- 2 skin-on salmon fillets
- good quality olive oil extra-virgin
- salt and pepper
- 1 teaspoon lemon pepper seasoning
- 2 teaspoons smoked paprika
- Bibb or romaine lettuce
- avocado slices
- gim (dried roasted seaweed) shredded or cut
- furikake
- 2 tablespoons gochujang
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/2 teaspoon brown rice vinegar
Instructions
- Preheat your oven to 425 degrees. Place your salmon fillets, skin side down, on a parchment paper lined baking sheet. Lightly drizzle olive oil, season with salt and pepper and lemon pepper seasoning and smoked paprika. Bake in the oven for about 10 minutes*. (but you can check your salmon after 8 minutes)
- Remove from the oven and make lettuce wraps. To assemble: place cooked salmon and avocado into lettuce. Season with shredded gim and furikake (if desired) and drizzle on the gochujang mixture (the gochujang, honey, sesame oil and vinegar whisked together). Enjoy!
Notes
*This salmon bakes at 425°F, which makes for tender, buttery fillets that cook quickly. Your guide: you’ll want to aim for four to six minutes per half-inch of thickness.
You never want to overcook your salmon. "Overcooked salmon is super-firm and opaque orange all the way through and whether it's farm-raised or wild, it will be dry, and chalky. Another sign that salmon's gone too far? You'll see the white stuff. Tons of that white salmon goop called albumin. Read more here.