Teriyaki Salmon Lettuce Cups

featured image

Teriyaki Salmon Lettuce Cups

By: Lisa Guy

Salmon is one of the best sources of beneficial omega-3 essential fatty acids. These healthy fats are vital for brain function, memory, and they also support a healthy immune system. Omega-3s are very nourishing for the skin and joints and have a potent anti-inflammatory action.



Ingredients

  • 300g wild salmon fillets (approx. 2 salmon fillets)
  • Salt & pepper
  • Cooked jasmine rice
  • 1 head butter or gem lettuce
  • 1 cucumber, diced
  • Sesame seeds
  • Flaked seaweed
  • Lime, quartered
  • ¼ cup tamari or coconut aminos
  • ¼ cup raw honey or pure maple syrup
  • ¼ cup raw honey or pure maple syrup
  • 1½ tsp arrowroot powder
  • 1½ tsp arrowroot powder
  • 2 tsp fresh grated ginger

Method

  • Preheat oven to 220°C. Line a baking tray with baking paper.
  • Place salmon on baking tray, season with salt and pepper and bake for 10-12 mins. Allow the salmon to sit for 5 mins, then flake the salmon apart with a fork.
  • In a small saucepan, bring sauce ingredients to a simmer and stir until it thickens. Add a little water if you want a thinner sauce.
  • Place lettuce cups on a serving tray with a dish of the sauce and fill each cup with rice, salmon flakes, cucumber, sesame seeds and flaked seaweed. Serve with lime wedges.

Subscribe

Subscribe to a newsletter to receive latest post and updates

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph‘s Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

Read More

Post a Comment

Previous Post Next Post