Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
Thai Salmon Lettuce Cups
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 12 g
- Cholesterol
- 23 mg
- Sodium
- 432 mg
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 12 g
- Cholesterol
- 23 mg
- Sodium
- 432 mg
Ingredients
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Directions
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9m
Easy
CLASS
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the sweet chili sauce and coconut milk.
- Place the salmon on the prepared baking sheet and season with salt and pepper. Brush 1 tablespoon of chili sauce mixture on the salmon; reserve the remaining sauce for serving. Roast the salmon until firm and cooked through, about 15 minutes.
- Meanwhile, peel and dice the mango into 1/2-inch pieces. Dice the bell pepper into 1/4-inch pieces. Slice the mint leaves into thin strips. Divide the mango, bell pepper, mint, bean sprouts, and peanuts and lettuce leaves between individual bowls or plates for serving.
- Once the salmon is cooked, use a fork to flake apart the flesh. Divide between the plates or bowls; let diners build their own lettuce cups with the lettuce leaves.
