Chestnut Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
Fresh, vibrant, and packed with bold flavor, these lettuce wraps are the kind of meal that looks impressive but comes together with surprisingly little effort. Turmeric and ginger-dusted salmon gets seared in coconut oil until golden and flaky, then nestled into crisp butter lettuce cups alongside shredded carrots, cool cucumber, and bright cilantro. 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 beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and any chestnut-derived ingredients, relying instead on wholesome, easy-to-source pantry staples. The whole dish is light enough to feel refreshing but satisfying enough to stand on its own as a full meal. A squeeze of fresh lime over the top right before serving takes everything up another notch.
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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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