“Delightful Paleo Salmon Teriyaki Lettuce Wraps – A Perfect Mouthwatering Lunch!”

Allergens

Fish (salmon), Soy (coconut aminos)

Ingredients

• 1 lb salmon fillet, cut into 1
• inch pieces
• 4 large lettuce leaves (such as Boston or iceberg)
• 1/2 cup coconut aminos
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Fresh cilantro leaves for garnish
• Sliced green onions for garnish

Instructions

1. In a small saucepan, combine coconut aminos, honey, garlic, ginger, salt, black pepper, and red pepper flakes (if using). Heat over medium heat, stirring occasionally until the mixture comes to a simmer. Once simmering, remove from heat and set aside.
2. In a large skillet, heat olive oil over medium high heat. Add salmon pieces and cook for 3 4 minutes per side or until cooked through. Pour half of the prepared teriyaki sauce over the cooked salmon and let it simmer for another 1 2 minutes. Remove from heat and set aside.
3. To serve, place a lettuce leaf on each plate as the base, top with salmon pieces and desired amount of teriyaki sauce. Garnish with cilantro leaves and sliced green onions. Enjoy your delicious and satisfying Paleo Salmon Teriyaki Lettuce Wraps!

Chef’s Insight

To enhance the flavors even more, marinate the salmon pieces in half of the teriyaki sauce for 15-20 minutes before cooking.

Notes

Feel free to adjust the amount of teriyaki sauce according to your taste preferences.