Firecracker Salmon Lettuce Cups
Ingredients
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
- ½ 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
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: 1g | Calories: 497kcal | Carbohydrates: 46.2g | Protein: 40.9g | Fat: 16.5g | Fiber: 0.7g