Ingredients
Scale
- 12 ozcanned salmon, drained
- 8large romaine lettuce inner leaves
- 1 tablespoonhoney
- 3 tablespoonhoisin sauce
- 2 teaspoonapple cider vinegar
- 1 tablespoontoasted sesame oil
- 1 tablespoonlight soy sauce
- 3cloves garlic, pressed
- ½inch ginger, grated
- Sesame seeds, for garnish
- Sriracha, for garnish
Instructions
- Preheat oven to 400°F (204°C). Place the drained and dried salmon in a large mixing bowl, season with salt and pepper, and roast for 10-15 minutes, flipping halfway through.
- In a mason jar, combine honey, hoisin sauce, sesame oil, garlic, ginger, apple cider vinegar, and soy sauce. Seal and shake until well mixed.
- Pour the sauce into a skillet and simmer over medium-low heat for 5-7 minutes until it becomes sticky.
- Flake the roasted salmon using two forks.
- Spoon a tablespoon of cooked rice and salmon flakes into the lettuce leaves. Top with the Asian glaze.
- Garnish with sesame seeds, a drizzle of Sriracha, and optionally with chopped spring onions and crushed peanuts. Serve immediately.