Lettuce Boats with Salmon and Peanut Sauce
These little “boats” add vibrancy and sparkle to our early spring!
Ahhh, spring! The increased daylight (more than 12 hours now) makes us want to eat light to match the sprightly feel in the air. We’ve been loving these lettuce salmon boats with peanut sauce lately. You can even use leftover cooked salmon and bottled peanut sauce to make them super fast, or slow it down a bit and make it more from scratch, the way we do since we have no grocery stores out here. Either way, we predict they’ll be a big hit! Here’s our recipe that makes 8 salmon wraps:
Lettuce Boats with Salmon and Peanut Sauce
8 large whole washed lettuce leaves (bibb, romaine, etc….ones that will hold together decently)
About 2 cups cooked salmon, flaked into bite size chunks
About 1 cup diced yellow, orange, or red bell pepper
About 1 cup thinly sliced matchstick carrots
Fresh herbs, chopped, as many as you want. Basil, mint, cilantro and lemon balm are all ones we have used and loved, but you can choose one or more, whatever you have available.
Peanut Sauce - use bottled or make your own - our recipe follows below.
Assemble ingredients into your lettuce leaves, topping with peanut sauce. Enjoy!
Peanut Sauce
There are so many versions and varieties of peanut sauce, so feel free to use your favorite brand or recipe. But if you’re looking for a suggestion, here’s a method for gingery peanut sauce we often use:
1 cup peanut butter (We use the kind with just peanuts and salt, no added sugar or oils)
1/2 cup or more hot water (start with 1/2 cup and add more at the end if your sauce is too thick - consistency varies due to the kind of peanut butter you use so I always start with less water and add it in slowly so I don’t have runny peanut sauce).
1-2 Tbs. grated fresh ginger (depending on how much you love ginger)
3 Tbs. molasses
3 Tbs. soy sauce
5 Tbs. cider vinegar
Cayenne or crushed red pepper to taste
Put all ingredients in blender and blend til smooth. Add more hot water if it’s too thick.