Keto Salmon Lettuce Wraps

Ingredients

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• 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, dried

  1 tsp or 3g

Directions

1. Preheat the oven to 400°F.
2. In a bowl, combine sesame oil, soy sauce, fish sauce, ginger, garlic, coconut sugar, lime juice, and cayenne pepper. Marinate the salmon in this mixture for at least 15 minutes or overnight.
3. Lightly oil a large piece of foil, place the salmon skin-side down, and add a few spoonfuls of marinade. Seal the foil to create a packet.
4. Place the foil packet on a baking sheet and bake for 16-20 minutes until the salmon is just cooked through to 145°F. Open carefully to avoid steam.
5. Simmer the 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 the salmon for 3 to 4 minutes after brushing with the teriyaki sauce.
7. Flake the salmon and serve on lettuce leaves with teriyaki sauce and sesame seeds.