Super tender salmon, refreshing greens, and the crunchiest topping (that doubles as a snack!)
If you're scared of cooking fish at home, this is your moment to change that. Roasting a whole piece of salmon in the oven is pretty much foolproof for super tender, melt-in-your-mouth fish. You truly can just pop it in the oven and walk away! (Just remember to set a timer.) It has a nice spicy glaze that pairs well with crisp, refreshing lettuce wraps and your new favorite snacks: rice crisps. Maybe you saw these on TikTok recently—you take pieces of rice paper (typically used for summer rolls) and put them in oil for about five seconds. They puff up into super crunchy rice crisps that are even better than croutons. Drizzle the whole thing with nuoc cham, a salty-sweet-spicy Vietnamese sauce, and you've got your favorite meal to eat all summer long.
Preheat the oven to 300°F. Arrange the salmon on a foil- or parchment-lined sheet pan. Combine the Dijon, Sriracha, and fish sauce in a small bowl and spread it evenly on top of the salmon. Bake until the salmon is just cooked through, 25–30 minutes. Cool, slide the salmon off the skin, and divide into eight equal-sized pieces.
Fry the rice crisps:
Fill a 9-inch skillet with ½ inch oil and heat over medium heat until a small broken-off piece of rice paper puffs and crisps immediately. Two at a time, place the broken wrappers in the oil and cook, flipping once, until they are puffed and crisp but have no color, about 5 seconds (it’s fast!). Transfer to a rack to cool. Fry extra crisps for snacking, if desired.
Make the nuoc cham:
Whisk the water and brown or palm sugar until dissolved, then whisk in the lime juice, fish sauce, garlic, and chile.
Assemble the wraps:
Arrange a lettuce leaf on a clean work surface and layer a rice chip on top. Layer some carrots and cucumbers on top of the chip, then add a piece of salmon. Splash a little nuoc cham on top and garnish with cilantro leaves. Repeat with remaining ingredients and serve with extra nuoc cham for drizzling or dunking.