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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