GRILLED SWEET CHILI SALMON LETTUCE WRAPS
RECIPE TYPE
Seafood, BBQ, Under 30 min
SERVES
4 to 6
Prep Time: 15 min
Grill Time: 13 min
Ingredients
INGREDIENTS
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 |
Directions
DIRECTIONS
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
NUTRITIONAL INFORMATION
Protein 39g | Fibre 3g |
Fat 25g | Sugar 19g |
Carbs 26g | Sodium 990mg |
