Xanthan Gum Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These fresh, vibrant wraps are everything you want in a light but satisfying meal — tender flaked salmon, crisp vegetables, and a punchy ginger-coconut sauce that ties it all together. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice, so it's naturally glossy and full of flavor without needing any thickeners or stabilizers. That matters more than you might think, because many bottled sauces and dressings sneak in additives that people avoiding xanthan gum have to constantly watch for. Here, everything is made from scratch with clean, whole ingredients, so you know exactly what's going into each bite. The salmon gets a quick sear in coconut oil with turmeric and ground ginger, building a golden crust before it's flaked into butter lettuce cups loaded with shredded carrots, cucumber, cilantro, and scallions. It's the kind of meal that looks impressive on a platter but comes together with minimal fuss — bright, nourishing, and completely free of the ingredient-label anxiety.
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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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