These vibrant wraps are a fresh, flavor-packed meal that comes together with nothing but whole, straightforward ingredients — no hidden additives, no gelatin-based thickeners, no shortcuts that compromise your plate. The salmon gets a golden sear in coconut oil after a simple rub of turmeric, sea salt, and ground ginger, giving it a warmly spiced crust that flakes beautifully into crisp butter lettuce cups. The real star might be the ginger-coconut sauce, which pulls together coconut aminos, apple cider vinegar, honey, and fresh lime juice into something bright, tangy, and just a little sweet. Shredded carrots, cool cucumber half-moons, fresh cilantro, and sliced scallion greens pile on top for crunch and color in every single bite. Many store-bought sauces and dressings sneak in gelatin or other animal-derived stabilizers, so making this sauce from scratch means you know exactly what's going in — and it genuinely tastes better for it. Serve everything straight from the platter with a squeeze of lime and watch it disappear fast.
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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.
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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