Spicy Salmon Lettuce Wrap

• Gluten free
• Paleo

• Seafood

  • 14 3/4 oz Pink salmon meat

• Produce

  • 5 Garlic cloves
  • 1 inch Ginger
  • 4 Kaffir lime, leaves
  • 1/2 Red onion
  • 3 Thai red chilis

• Condiments

  • 1 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 inch Galangal
  • 1 tsp Himalayan pink salt

• Nuts & Seeds

  • 2 Candle nuts

• Dairy

  • 1 tbsp Butter

Found on yummystheword.com

Description

Ingredients

• 14 3/4 ounces pink salmon meat
• 5 garlic cloves
• 1/2 red onion
• 2 candle nuts
• 3 Thai red chilis
• 1 inch of ginger
• 1 inch of galangal
• 4 kaffir lime leaves
• 1 teaspoon himalayan pink salt
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon butter

Directions

• Create a seasoning paste by putting in the garlics, red onion, Thai red chilis, and ginger in a food processor and blend until smooth.
• Heat butter in a large skillet over medium high heat. Add pink salmon meat and cook until browned, about 3-5 minutes, making sure to crumble the salmon as it cooks.
• Stir in the seasoning paste, lime juice, and kaffir lime leaves until onions have become translucent, about 1-2 minutes. Season with salt, to taste.
• To serve, spoon several tablespoons of the spicy salmon mixture into the center of a lettuce leaf.