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, dried

  1 tsp or 3g

Directions

1. Preheat the oven to 400°F.
2. Combine sesame oil, liquid aminos, fish sauce, ginger, garlic, coconut sugar, lime juice, and cayenne pepper. Marinate the salmon 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.

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