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Ginger-Lime Salmon Cake Lettuce Wraps with Spicy Mayo.

  • ½
  • ½ head
    butter (Boston) lettuce
  • 1 medium
  • ½ small bunch
  • 1
  • 1 clove
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    green onions (scallions)
  • ½
    jalapeño pepper
  • ½
  • 1 (7.5 oz) can
    wild pink salmon, traditional style
    chili-garlic sauce
    panko bread crumbs
    toasted sesame oil
  • 1
    Wash and dry the fresh produce.
    ½ lime
    1 (1 inch) piece ginger root
    ½ jalapeño pepper
    ½ small bunch cilantro
    ½ small bunch green onions (scallions)
    ½ avocado
    1 medium carrot
    ½ head butter (Boston) lettuce
  • 2
    Zest and juice the lime into a medium bowl.
  • 3
    Peel and grate or mince the ginger; peel and mince garlic. Transfer both to the bowl with the lime.
    1 clove garlic
  • 4
    Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 5
    Shave cilantro leaves off the stems; discard the stems and mince the leaves and add to the bowl.
  • 6
    Trim off and discard ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Add half to the bowl; reserve the rest for garnish.
  • 7
    Drain salmon. Add to the bowl along with the egg, mayonnaise, bread crumbs, and salt; mash with a fork to combine.
    1 (7.5 oz) can wild pink salmon, traditional style
    1 egg
    2 tbsp mayonnaise
    ¼ cup panko bread crumbs
    ⅛ tsp salt
  • 8
    Preheat a large nonstick skillet over medium-high heat.
  • 9
    Using a ¼ cup measure, portion and form the salmon mixture into ½-inch thick patties.
  • 10
    Once the skillet is hot, add oil and swirl to coat the bottom. Place patties in the skillet and cook until browned on the outside and warmed through, about 3 minutes per side. Remove to a plate.
    1 tbsp toasted sesame oil
  • 11
    Meanwhile, halve and pit avocado; slice lengthwise and crosswise while still in the skin and scoop out with a spoon.
  • 12
    Trim off and discard ends of the carrot. Using a julienne (or regular) peeler, peel the carrot into thin noodle-like sticks.
  • 13
    In a small bowl mix together chili-garlic sauce and mayonnaise.
    1 tsp chili-garlic sauce
    2 tbsp mayonnaise
  • 14
    Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Divide carrots, salmon cakes, and avocado between leaves; top with spicy mayo and reserved green onion. Enjoy!