Brazil Nut Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These vibrant lettuce wraps are the kind of light, flavor-packed meal that feels like something you'd order at a trendy restaurant — except you made it in your own kitchen in under 30 minutes. Turmeric and ginger-dusted salmon gets seared in coconut oil until golden and flaky, then nestled into crisp butter lettuce cups alongside cool cucumber, sweet shredded carrots, fresh cilantro, and bright scallion greens. The real star is the ginger-coconut sauce — a punchy blend of coconut aminos, apple cider vinegar, honey, and lime juice that ties every bite together with a sweet-tangy kick. Every single ingredient here is naturally free from tree nuts, including brazil nuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. The whole assembly is refreshingly simple: sear, flake, layer, drizzle, and serve. A squeeze of fresh lime over the top right before eating takes it from great to genuinely craveable. Whether you're cooking for yourself or feeding a crowd, this one earns a permanent spot in the weeknight rotation.
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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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