Ingredients
Scale
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
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