Keto Salmon Lettuce Wraps

Ingredients

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Liquid aminos

  Bragg's

  3 tbsp or 45g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Ginger root

  Raw

  2 tsp or 4g

• Garlic

  Raw

  4 clove or 12g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  6 teaspoon or 24g

• Lime juice

  Raw

  ½ lime yields or 22g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Arrowroot flour

  ⅓ tbsp or 3g

• Water

  Plain, clean water

  4 tbsp or 59g

• Atlantic salmon

  Fish, wild, raw

  8 oz or 227g

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tsp or 5g

Directions

1. Preheat oven to 400°F.
2. Mix sesame oil, coconut aminos, fish sauce, ginger, garlic, coconut sugar, lime zest and juice, and cayenne pepper. Marinate salmon for at least 15 minutes, up to overnight.
3. Lightly oil a large piece of foil, place salmon skin side down, and add a few spoonfuls of marinade. Seal foil to create a packet.
4. Place foil packet on a baking sheet and bake for 16-20 minutes until just cooked through to 145°F. Open carefully to avoid steam.
5. Simmer reserved marinade in a saucepan over medium/low heat for 10 minutes. Dissolve arrowroot in water and whisk into the sauce. Simmer until thickened, then remove from heat.
6. Broil salmon for 3 to 4 minutes after brushing with teriyaki sauce.
7. Flake salmon and serve on lettuce leaves with teriyaki sauce and sesame seeds.