Spicy Salmon Lettuce Wraps
from the kitchen of Sharmagne Leland-St. John 12 ounces fresh salmon filets 2 teaspoons spicy sesame oil ½ teaspoon 5 spice powder seasoning ¼ teaspoon salt ¼ cup creamy peanut butter ¼ cup hoisin sauce ½ tablespoon lime juice 1tablespoon soy sauce 1 teaspoon grated ginger 1tablespoon hot red chili paste ¼ cup rootbeer ½ cup julienne carrots ½ cup dry roasted peanuts ½ cup chopped cilentro leaves ½ cup julienne sweet red peppers 1/3 cup red onion, chopped ½ cup julienne snow peas 8 Bibb lettuce leaves Place the salmon skin side down on a greased broiling pan, 5 inches from the flame or coil, in a preheated broiler. After 5 minutes, remove from broiler. Drain off excess liquid. Turn oven on to 375º F. Spread the sesame oil over the salmon and rub the salt and seasoning powder onto the fish. Place it in the oven and cook an additional 5 minutes or until the fish is opaque throughout. Remove the skin and break the fish into large chunks. Place the peanut butter, cup hoisin sauce, lime juice, soy sauce, ginger, and chilli paste in a food processor. Process until smooth and has the consistency of sauce. In a medium-sized bowl, combine the carrots, peanuts, cilantro, onion, peppers, and snow peas. Add approximately 2 tablespoons of the peanut butter sauce mixture to the veg- etables, tossing to coat. Add the chunks of salmon. Trim the lettuce leaves to form a boat or cup shape. Arrange the lettue on a serving platter or individual plates. Top with the salmon mixture and drizzle the sauce over the top. Serve open face or as a wrap. Yield: 8 wraps.
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