Sweet Chilli Salmon Lettuce Wraps Recipe

Introduction

These sweet chilli salmon lettuce wraps are a fresh and vibrant meal that’s perfect for a light lunch or dinner. The combination of tender salmon with zesty lime and crunchy vegetables wrapped in crisp lettuce makes every bite delightful and healthy.

Ingredients

• 2 tbsp reduced-sugar sweet chilli sauce
• 1 lime, juiced
• 2 tsp reduced-salt soy sauce or wheat-free tamari
• 2 salmon fillets
• 1 carrot, finely sliced
• ½ daikon radish, halved and finely sliced
• 100g radishes, finely sliced
• Small handful of coriander, finely chopped
• 1 Little Gem lettuce, leaves separated

Instructions

1. Step 1: Heat the oven to 180C/160C fan/gas mark 4. In a small bowl, combine the sweet chilli sauce with half the lime juice and half the soy sauce or tamari.
2. Step 2: Pat the salmon fillets dry using kitchen paper. Place them on a baking tray and spoon the chilli sauce mixture over the top.
3. Step 3: Bake the salmon in the oven for 10 minutes. Then, heat the grill to high and move the salmon under the grill for 2 to 5 minutes until it is cooked through and caramelised on the surface.
4. Step 4: Gently flake the salmon flesh by pressing down on it with the back of a fork.
5. Step 5: In a bowl, toss together the carrot, daikon radish, radishes, and coriander with the remaining soy sauce and lime juice. Season to taste.
6. Step 6: To serve, fill the separated lettuce leaves with the vegetable mixture and flaked salmon.

Tips & Variations

• For extra heat, add a small diced red chili or a sprinkle of chili flakes to the vegetable mix.
• If you prefer, substitute salmon with cooked chicken or firm tofu for a different protein.
• Use iceberg or romaine lettuce if Little Gem isn’t available; just ensure the leaves are sturdy enough to hold the filling.
• To make this dish gluten-free, be sure to use wheat-free tamari instead of soy sauce.

Storage

These wraps are best enjoyed fresh to keep the lettuce crisp. If you need to store leftovers, keep the flaked salmon and vegetable mixture separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave before assembling, and add fresh lettuce leaves at serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just make sure it is fully thawed and patted dry before marinating and cooking.

What if I don’t have sweet chilli sauce?

You can substitute with a mix of chilli garlic sauce and a touch of honey or maple syrup to mimic the sweet and spicy flavor.

Sweet Chilli Salmon Lettuce Wraps Recipe

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★★★★★

5 from 81 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Low Salt

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Description

Delicious and healthy sweet chilli salmon lettuce wraps are a perfect light meal or appetizer. Oven-baked salmon fillets are glazed with a reduced-sugar sweet chilli sauce and served with a fresh, crunchy salad of carrot, daikon, radishes, and coriander wrapped in crisp Little Gem lettuce leaves. This dish combines vibrant flavors and textures, offering a low-salt, low-sugar option packed with protein and freshness.

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Ingredients

Scale 1x2x3x

Salmon

• 2 salmon fillets
• 2 tbsp reduced-sugar sweet chilli sauce
• 1 lime, juiced (divided use)
• 2 tsp reduced-salt soy sauce or wheat-free tamari (divided use)

Salad

• 1 carrot, finely sliced
• ½ daikon radish, halved and finely sliced
• 100g radishes, finely sliced
• small handful of coriander, finely chopped
• 1 Little Gem lettuce, leaves separated

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Instructions

1. Preheat the oven: Heat your oven to 180°C (160°C fan) or gas mark 4 to prepare for baking the salmon.
2. Prepare the sauce: In a small bowl, combine the 2 tablespoons of reduced-sugar sweet chilli sauce with half of the lime juice and half of the soy sauce or tamari, stirring well to mix.
3. Glaze the salmon: Pat the salmon fillets dry using kitchen paper to remove excess moisture. Place them on a baking tray and spoon the sweet chilli sauce mixture evenly over the top of the fillets.
4. Bake the salmon: Bake the salmon in the preheated oven for 10 minutes, allowing the glaze to penetrate the fish and cook it gently.
5. Caramelize under the grill: After baking, turn the grill to high heat and place the salmon under the grill for 2 to 5 minutes until the fillets are cooked through and the sweet chilli glaze caramelizes beautifully on top.
6. Flake the salmon: Remove the salmon from the oven and gently flake the flesh by pressing down on it with the back of a fork, breaking it into bite-sized pieces.
7. Prepare the salad: In a large bowl, toss the finely sliced carrot, daikon radish, sliced radishes, and chopped coriander with the remaining half of the soy sauce and lime juice. Taste and season if needed.
8. Assemble the wraps: Take the separated Little Gem lettuce leaves and fill each with a generous spoonful of the salad and flaked salmon. Serve immediately for a fresh, flavorful meal.

Notes

• You can use wheat-free tamari for a gluten-free option.
• For a spicier kick, add chopped fresh chilli or a dash of chilli flakes to the salad.
• The salmon can be substituted with other firm fish fillets like cod or trout.
• Make sure to pat the salmon dry before glazing for better caramelization.
• This recipe is perfect for meal prepping; keep the salad and salmon separate until serving to maintain freshness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Fusion

Keywords: sweet chilli salmon, lettuce wraps, healthy salmon recipe, low sugar, low salt, baked salmon wraps, fresh salad wraps