Hoisin Salmon Lettuce Wraps


Hoisin Salmon Lettuce Wraps

By Elizabeth Swain, Cordova AK


16 ounces Copper River salmon, king, sockeye or coho, skin and pin bones removed


1 head butter lettuce

1/2 yellow onion, diced
3 cloves garlic, minced
1 bunch green onions, chopped
1 teaspoon fresh grated ginger
1 teaspoon white wine vinegar
1 heaping tablespoon finely chopped cashews
1/4 cup hoisin sauce
1/2 teaspoon lime juice
1/8 teaspoon salt
2 tablespoons peanut oil


sesame seeds for garnish




- Heat peanut oil in skillet over medium heat
- Cook salmon in skillet, about 4 minutes on each side
- Remove salmon from skillet when meat is opaque
- Flake salmon with a fork into a bowl and set aside
- In the same skillet, saute the onion, garlic, and ginger in the white wine vinegar until onion is translucent
- Remove pan from heat and add hoisin sauce, stir to combine ingredients
- Add this mixture to the salmon
- Add lime juice, cashews, salt, and some of the green onion to the salmon mixture and combine
- Arrange butter lettuce leaves on a serving plate and fill each with 1 heaping tablespoon of the hoisin salmon
- Garnish with green onions and sesame seeds and serve


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