Salmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe
These vibrant Salmon Lettuce Wraps combine tender, pan-seared salmon with a tangy and spicy chili-mayo sauce, crunchy cucumbers, and nutty edamame, all wrapped in fresh crisp lettuce leaves. Perfect for a light, healthy lunch or dinner, this recipe balances rich flavors with refreshing textures and a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Sauce:
- ¼ cup mayonnaise (100% avocado oil mayonnaise preferred)
- 2 tbsp Thai sweet red chili sauce
- 1-2 tsp sriracha (or other hot sauce, adjust to taste)
- 1 tsp honey
- 1 ½ tsp rice vinegar or freshly squeezed lime juice
Salad and Toppings:
- ½ cup frozen edamame beans
- 2 small cucumbers, thinly sliced
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds
Rice:
- ½ cup rice
- 1 cup water
- ¼ tsp sea salt
Salmon:
- 350g raw salmon (boneless, skin on or off based on preference)
- 1 tbsp avocado oil or other cooking oil
- 1 tbsp chili miso paste (see notes for substitutions)
- ½ tsp sea salt
Instructions
- Cook the rice: Rinse the rice under cold water until water runs clear. In a small pot, combine rice, 1 cup water, and ¼ tsp sea salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and keep covered.
- Prepare the sauce: In a small bowl, whisk together mayonnaise, Thai sweet red chili sauce, sriracha, honey, and 1 ½ tsp rice vinegar or lime juice. Adjust sriracha to desired heat. Set aside.
- Prepare cucumbers and edamame: Thaw frozen edamame if needed. In a bowl, toss cucumbers with 1 tbsp rice vinegar and ½ tsp sesame oil. Set aside.
- Cook the salmon: Pat salmon dry and season both sides with ½ tsp sea salt. Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add chili miso paste to the pan and heat briefly to release flavors. Add salmon and cook for 3-4 minutes per side until salmon is cooked through and caramelized on the outside. Remove from heat and let rest.
- Assemble the wraps: Flake the cooked salmon into bite-sized pieces. Combine salmon pieces with the prepared chili-mayo sauce. Spoon warm rice onto lettuce leaves, add cucumber salad, edamame, then top with salmon mixture. Sprinkle with toasted sesame seeds.
- Serve: Arrange lettuce wraps on a platter and serve immediately as hand-held wraps for a fresh and flavorful meal.
Notes
- Chili miso paste can be substituted with a mix of chili paste and miso paste or a spicy fermented bean paste, depending on availability.
- Using skin-on salmon adds extra flavor and helps hold the fish together when cooking, but skin can be removed if preferred.
- For a milder version, reduce or omit the sriracha sauce.
- Use butter lettuce or iceberg lettuce for the best crispness and wrapability.
- If preferred, jasmine rice or brown rice can be used instead of white rice, adjusting cooking time accordingly.
