Artificial Food Coloring Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These bright, fresh wraps are the kind of meal that looks impressive but comes together with minimal fuss — tender flaked salmon nestled in crisp butter lettuce with shredded carrots, cool cucumber, and a punchy ginger-coconut sauce. Every component is made from whole, recognizable ingredients, so there's no guesswork about what's actually going into your food. Store-bought sauces and marinades are notorious for sneaking in synthetic dyes and artificial additives, but this sauce is whisked together from coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice — nothing hidden, nothing questionable. The salmon itself gets a golden sear with coconut oil and a warm dusting of turmeric and ground ginger, giving it gorgeous color that comes entirely from real spices. Cilantro, scallion greens, and a squeeze of lime finish everything off with layers of freshness that make each bite feel lively and satisfying. It's the kind of clean, vibrant dinner that proves eating without artificial additives doesn't mean eating without flavor.
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin removed
- 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
- 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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