A little salt, a little sweet. A little soft, a little crunch. Salmon Lettuce Wraps offer up a perfectly balanced bite in a beautiful hand-held package. Prepare your components - baked salmon, homemade teriyaki sauce, and rice - and pile on crisp, fresh butter lettuce. Dress 'em up with sesame seeds and green onions for bonus flavor and texture.
2tspfresh grated gingeruse a microplane for best texture
½tspcracked black pepper
1csteamed white rice
1headbibb lettuceseparated into individual leaves
sliced green onionsfor serving
sesame Seedsfor serving
Heat the oven to 450°F. Line a baking sheet with parchment paper.
Pat the salmon dry, then place onto the prepared baking sheet; season with salt and pepper.
Transfer to the oven and bake 8-12 minutes (depending on thickness of the fillet), or the internal temperature reaches 135°F using an instant read thermometer inserted into the thickest part of the fillet. Rest the salmon for five minutes (it will increase in temperature while it rests).
Use a fork to flake the salmon into pieces.
Combine all ingredients in a small saucepan over medium high heat until the sauce starts to simmer.
Reduce the heat to medium low and simmer until the sauce thickens and the flavors meld, about 5 minutes.
Layer 2 tbsp rice and 2 oz salmon into a lettuce cup; drizzle with teriyaki sauce, then garnish with sliced green onions and sesame seeds.