Legume 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 like a treat without any of the usual fuss. Butter lettuce cups cradle golden-seared salmon seasoned with turmeric and ginger, then get loaded up with crisp shredded carrots, cool cucumber slices, fresh cilantro, and scallion greens. The real star is the ginger-coconut sauce — a quick whisk of coconut aminos, apple cider vinegar, honey, and lime juice that brings a tangy, slightly sweet punch to every bite. For anyone navigating a legume-free lifestyle, Asian-inspired sauces and dressings can be a minefield, since soy sauce and many bottled condiments sneak in soy or other legume derivatives. Here, coconut aminos step in seamlessly, delivering that savory depth without any of the concern. Every single component — from the coconut oil used to sear the fish to the fresh vegetables piled into each cup — is naturally free of legumes, so there's no label-scanning required. The result is a light but genuinely satisfying dinner that comes together quickly and looks stunning on the table.
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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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