Nitrate & Nitrite 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 processed-food baggage. Cured and preserved meats are the most common culprits when it comes to hidden nitrates and nitrites, but this recipe sidesteps all of that entirely by centering a simple, whole salmon fillet seasoned with turmeric, ginger, and sea salt. The sauce is built from coconut aminos, apple cider vinegar, honey, and fresh lime juice — real pantry staples with nothing synthetic lurking in the label. Butter lettuce cups stand in for any kind of wrapper or bread, keeping things light and crisp while giving every bite a satisfying crunch alongside the shredded carrots and cool cucumber. Searing the salmon in coconut oil gives it a gorgeous golden crust that flakes beautifully into each cup, and the ginger-coconut drizzle ties everything together with a sweet, tangy kick. It's the kind of clean, colorful dinner that looks impressive on a platter but comes together with minimal fuss.
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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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