Name: Firecracker Salmon Lettuce Cups
Ingredients: 3 tbsp buffalo sauce (use this for paleo and this for AIP); 2 tbsp coconut sugar; 2 tbsp coconut aminos; 1 tsp apple cider vinegar; 1/2 tsp ginger powder; 1 tsp garlic powder; 2 salmon filets; Salt and pepper to taste (omit pepper for AIP); 1 tbsp avocado oil; 5-6 butter lettuce leaves; 1 cup steamed rice (sub cooked cauliflower rice for AIP/paleo/whole30); 2 tbsp green onion, chopped

Ingredients

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For the firecracker sauce

3 tbsp buffalo sauce (use this for paleo and this for AIP)
2 tbsp coconut sugar
2 tbsp coconut aminos
1 tsp apple cider vinegar
1/2 tsp ginger powder
1 tsp garlic powder

For the salmon lettuce cups

2 salmon filets
Salt and pepper to taste (omit pepper for AIP)
1 tbsp avocado oil
5–6 butter lettuce leaves
1 cup steamed rice (sub cooked cauliflower rice for AIP/paleo/whole30)
2 tbsp green onion, chopped

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Instructions

Combine the ingredients for the firecracker sauce and set aside.
Remove the skin from the salmon and pat dry. Slice the salmon into cubes and season with salt and pepper.
Heat the avocado oil in a pan over medium heat and add the salmon. Cook for about 3 minutes on each side or until cooked through. Add the firecracker sauce and stir to coat the salmon.
Assemble the lettuce cups by using one lettuce cup then adding rice, 2-3 pieces of salmon and green onion. Repeat for all of the lettuce cups and serve.

Notes

All nutrition facts are estimated and will vary.

Nutrition

Serving Size: 1
Calories: 497
Fat: 16.5g
Carbohydrates: 46.2g
Fiber: .7g
Protein: 40.9g