Sockeye Salmon Lettuce Wraps with Peach Slaw

Serves 1-2

Ingredients:

Slaw:

• 2 radishes, thinly sliced

• 1 peach, diced

• 1 carrot, diced or grated

• ½ shallot, thinly sliced

• 2 tablespoons red wine vinegar

• 1 teaspoon sugar/ honey/ or agave

  Lettuce wraps:

• 2 cloves garlic, diced

• 1 teaspoon fresh ginger, diced

• ½ shallot, thinly sliced

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons liquid coconut aminos

• 3 tablespoons water

• 1 teaspoon mirin

• 1 teaspoon apple cider vinegar

• A dash of siracha (optional)

• 2 teaspoons GF cornstarch

• ½ pound sockeye salmon, cut into strips

• Butterhead lettuce or the lettuce cup of your choosing

• Cilantro (for serving)

• Cooked brown rice (for serving)

• Lime wedge (for serving)

Method:

1. Make your slaw: Combine the shallot, peach, carrots, and radish in a small bowl and submerge in vinegar. Mix in your sweetener. Season with salt and pepper to taste. Let the slaw sit as you prep the rest of the dish.

2. Heat your olive oil in a skillet on medium heat. Add your ginger, garlic, and the remaining half shallot. Cook, stirring occasionally, until soft and fragrant (about 3 minutes).

3. Add aminos, water, mirin, and vinegar. If you like a spicier dish, now is your time to add siracha. Stir to combine and cook for 3 minutes.

4. Add cornstarch and stir until the sauce thickens slightly, about 1 minute.

5. Add your salmon strips to the skillet, skin side up.

6. Cook salmon in the sauce (stirring the sauce occasionally so it doesn't burn) until it is cooked through and reaches an internal temperature of 145 degrees. This will happen pretty quickly—around 3 minutes on each side.

7. Divide salmon among your lettuce cups. Top with a generous spoonful of slaw, some cilantro, and a lime squeeze. Serve with rice or the grain of your choosing. Enjoy!