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Sriracha Salmon Lettuce Wraps with Rice Crisps

  • SERVES: 4 (makes 8 wraps)
  • PREP: 15 minutes
  • TOTAL TIME: 40 minutes

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.

For the salmon:

  • 2

    tablespoons Dijon mustard

  • 1

    tablespoon sriracha

  • ½

    teaspoon fish sauce

  • 1

    -pound, skin-on salmon fillet

For the rice crisps:

  • +

    Vegetable oil, for frying

  • 2

    large (8-inch) rice paper wrappers (square or round), each broken into four roughly equal sized pieces (more if you want extra for snacking!)

For the nuoc cham:

  • cup water

  • 2

    tablespoons light brown sugar or palm sugar

  • 3

    tablespoons lime juice

  • 2

    tablespoons fish sauce

  • 1

    large garlic clove, finely minced

  • 1

    small bird’s eye chile (seeds included), finely minced (about 1 teaspoon)

For the wraps:

  • 8

    large butter lettuce leaves, thoroughly dried

  • 1

    carrot, shredded 

  • 2

    Persian cucumbers, peeled and shredded

  • ½

    cup loosely packed cilantro leaves

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