Comment on this article

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.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]