- 2 Tbsp less sodium soy sauce
- 2 Tbsp unseasoned rice vinegar
- 1 Tbsp Sriracha chile sauce
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
- 1 lb (4 oz each) salmon fillets
- 1 Tbsp Chinese five-spice powder
- 1 Tbsp canola oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 3 green onions, thinly sliced on the diagonal
- 2 carrots, shredded
- 1 cup sliced snap peas
- 1 head butter lettuce, leaves washed and separated
- 1 cup coarsely chopped unsalted dry-roasted peanuts
- 1 lemon, cut into 8 wedges
Green: Dark green vegetables, especially leafy greens, have vitamins A, C, K and folate. These contribute to bone health and have an anti-inflammatory effect. Cruciferous vegetables like broccoli, cabbage, kale, and Brussels sprouts have phytochemicals which may reduce the risk for certain types of cancer.
To make the sauce, in a small bowl, combine soy sauce, vinegar, chile sauce, and sesame oil. Whisk in cornstarch and set aside.
To make the wraps, season salmon with five-spice powder and salt.
In a frying pan over medium-high heat, warm canola oil. Add salmon and cook until golden on first side, about 5 minutes. Turn over and cook on second side until golden and opaque in center and 140° on an instant-read thermometer, about 5 minutes. Transfer to a plate to rest, about 5 minutes. Flake salmon with forks.
In same frying pan over medium-high heat, add onion and bell pepper and cook until soft, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add green onions, carrots, and snap peas. Add salmon and soy-vinegar mixture and stir to combine. Serve mixture in lettuce leaves sprinkled with peanuts and a squeeze of lemon.
Nutrition per serving: 400 calories; 27g total fat (4.5g saturated); 330mg sodium; 16g carbohydrates; 4g dietary fiber; 5g sugar (0g added sugar); 24g protein