Citric Acid 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. The salmon is pan-seared in coconut oil with turmeric and ginger until golden and flaky, then nestled into crisp butter lettuce cups alongside shredded carrots, cool cucumber, fresh cilantro, and scallion greens. What really ties everything together is the ginger-coconut sauce — a quick whisk of coconut aminos, apple cider vinegar, honey, fresh ginger, and a touch of lime juice that's bright and savory all at once. For anyone navigating a citric acid sensitivity, sauces and dressings are often the trickiest part of a meal, since citric acid hides in so many bottled condiments and flavor blends. This sauce skips all of that, relying on whole, recognizable ingredients to build its depth. The apple cider vinegar and lime juice provide just enough tang without any of the processed additives that can sneak into store-bought alternatives. Every component here is straightforward and easy to verify, which makes the whole dish as stress-free to prepare as it is to eat. Serve it straight from the pan while the salmon is still warm for the best possible bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!