Anti Inflammatory Salmon Lettuce Wraps with Ginger-Coconut Sauce

Total time30 min

Prep time20 min

Cook time10 min

Anti Inflammatory Salmon Lettuce Wraps with Ginger-Coconut Sauce

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Ingredients

4 servings

For the salmon

1 lb salmon fillet, skin removed
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1 tbsp coconut oil
½ tsp sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the sauce

3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp lime juice

For the wraps

1 head butter lettuce, leaves separated
1 cup shredded carrots
1 cup cucumber, thinly sliced into half-moons
¼ cup fresh cilantro leaves
2 scallions, thinly sliced (green tops only)

For serving

1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated fresh ginger, honey, and lime juice until the honey dissolves. Set aside.
2
Pat the salmon fillet dry with paper towels. Sprinkle evenly on both sides with the sea salt, turmeric, and ground ginger.

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