Grilled Sweet Chili Salmon Lettuce Wraps
Serves 4 to 6
1 whole side sockeye salmon (about 1.5lb), patted dry
Longo’s Canola Cooking Spray
1 tsp each salt and pepper
1/2 cup Longo’s Thai Grilling Sauce
1 tbsp Longo's Country Churned Salted Butter
1 tsp lemon juice
1 small head leaf lettuce, leaves separated
1 cup bean sprouts (optional)
1/2 cup each julienned carrot and daikon radish
1/2 cup julienned cucumber
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/2 cup crushed Longo’s Peanuts or Cashews
2 green onions, thinly sliced
- •Spray both sides of salmon with cooking spray. Sprinkle salmon with salt and pepper; cover and refrigerate.
- •In small pot, stir together Thai chili sauce, butter and lemon juice; warm over low heat until butter is melted.
- •Heat grill to medium-high, about 450°F. Place salmon on greased grill, flesh side down, and grill for 6 to 8 minutes or until easily lifted from grill to turn over. Turn over, using 2 spatulas if necessary, baste liberally with sauce and grill for about 5 minutes longer or until fish flakes when tested with fork.
- •Flake salmon with fork and serve with lettuce, bean sprouts, if using, carrot, radish, cucumber, onion, cilantro, peanuts and green onions.
A dash of advice
- Protein 39g
- Fibre 3g
- Fat 25g
- Sugar 19g
- Carbs 26g
- Sodium 990mg