Salmon Satay Lettuce Cups

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 40 minutes (plus marinating)

I absolutely love any sort of satay. If you’ve never had satay before, it’s small pieces of protein grilled on a skewer and served with a spiced sauce that typically contains peanuts. To keep this peanut-free, I’ve used a creamy almond butter and made a sauce that is absolutely delightful. The sauce is dense and filling, but paired with salmon in light and crispy lettuce leaves, it’s a combination that’s just irresistible, especially in the summertime!

• for the salmon
• ½ cup unsweetened full-fat coconut milk
• 2 tablespoons red curry paste (I use Mae Ploy)
• 2 tablespoons coconut aminos
• 2 teaspoons fish sauce (I use Red Boat)
• 2 pounds salmon (at least 1 inch thick), skin removed and cut into 1-inch cubes
• 16 (6-inch) wooden skewers, soaked in water for 1 hour before using
• for the spicy almond sauce
• ¼ cup unsweetened full-fat coconut milk
• 3 tablespoons creamy almond butter (or any creamy nut butter of your choice)
• 1 tablespoon coconut aminos
• 1 tablespoon fresh lime juice (½ lime)
• 2 teaspoons fish sauce (I use Red Boat)
• 1 teaspoon red curry paste
• 1 garlic clove
• to assemble
• 8 large butter lettuce leaves
• ½ cup shredded red cabbage
• 1 medium red bell pepper, seeded and very thinly sliced
• 1 English cucumber, halved and thinly sliced into half moons
• ¼ cup fresh mint leaves, torn into pieces
• ¼ cup fresh cilantro leaves, torn into pieces
• 1 lime, cut into wedges

MARINATE the salmon In a large bowl, whisk together the coconut milk, red curry paste, coconut aminos, and fish sauce. Add the cubed salmon and gently toss to evenly coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

make the almond sauce In a food processor or blender, combine the coconut milk, almond butter, coconut aminos, lime juice, fish sauce, red curry paste, and garlic. Blend until smooth and set aside.

assemble the skewers Preheat the grill over medium-high heat.

Thread about 5 pieces of the marinated salmon onto two parallel wooden skewers. Continue until all of the salmon has been skewered. Using a pair of tongs, carefully transfer the salmon skewers to the grill and cook until the salmon is fully cooked through, 3 to 4 minutes per side. Remove the skewers from the grill and let them rest for about 5 minutes.

assemble the LETTUCE CUPS Fill each lettuce leaf with the cabbage, bell pepper, cucumber, mint, and cilantro. Gently remove the salmon from the skewers and add to the wraps. Drizzle with the spicy almond sauce and serve with lime wedges.