These bright, fresh wraps are everything you want in a light but satisfying meal — flaky, golden salmon nestled in crisp butter lettuce with crunchy carrots, cool cucumber, and a zippy ginger-coconut sauce that ties it all together. Cooking without seed oils can feel limiting at first, but coconut oil is a fantastic alternative here, giving the salmon a beautiful sear and a subtle richness that complements the turmeric and ginger rub. The sauce is built entirely from coconut aminos, apple cider vinegar, honey, and lime juice — no soy, no mystery oils, just clean, punchy flavor. Every single ingredient in this recipe is exactly what it says it is, which is a genuine relief when you're trying to avoid the refined oils that sneak into so many store-bought sauces and marinades. The salmon gets seasoned, seared until golden, then flaked into generous chunks that make each wrap feel hearty and a little indulgent. A squeeze of fresh lime over the top right before eating takes the whole thing from good to genuinely craveable. Whether you're meal-prepping or throwing together a quick weeknight dinner, this one delivers serious flavor without any of the ingredients you're trying to avoid.
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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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