Carrageenan Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
Fresh, vibrant, and packed with bold flavor, these lettuce wraps are the kind of meal that feels light but genuinely satisfying. Turmeric and ginger-seasoned salmon gets seared in coconut oil until golden and flaky, then nestled into crisp butter lettuce cups with shredded carrots, cool cucumber, fresh cilantro, and scallion greens. The real star is the sauce — a bright, tangy blend of coconut aminos, apple cider vinegar, honey, fresh ginger, and lime juice that ties everything together without a drop of anything processed or additive-heavy. For anyone avoiding carrageenan, bottled sauces and store-bought dressings are often the sneaky culprits, so making your own from scratch like this is a genuinely smart move. Every ingredient here is whole and straightforward, which means you get maximum flavor with zero guesswork about what's actually in your food. Serve with an extra squeeze of lime and these wraps disappear fast — they're the kind of recipe you'll find yourself making on repeat.
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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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