salmon_lettuce_wrap_ayara

Sylvia’s Salmon Mango Salsa Lettuce Wrap

Sylvia Gunde is our dear friend and a super talented photographer based in Los Angeles. When she’s not on a fashion shoot or photographing a wedding, she enjoys cooking simple meals. Here’s one of her favorite recipes.
 
RECIPE & PHOTOGRAPHY BY: Sylvia Gunde
 
TIME: 1 hr prep and cook / 2-8 hrs marinade
EQUIPMENT: Medium pan and Stainless Steel Turner
SERVES: 2-3 people

You Will Need:

    • 10oz Salmon Fillets
    • 1 bottle of Ayara’s Thai Chili-Lime Sauce
    • 1-2 tablespoons Olive Oil
    • 1 Large Romaine or Green Leaf Lettuce
    • 1 Large Shallots, minced
    • 1 Cucumbers, diced
    • 2 Mango, diced
    • 4 tablespoons of Olive Oil
    • Cilantro, to taste, chopped

     
    Directions:

    1. Marinate salmon in 4oz (half bottle) of Ayara’s Chili-Lime sauce for a few hours to overnight.
    2. Prepare Mango Cucumber Salsa, by tossing shallots, cucumber, mango, and cilantro in 2-4oz of Ayara’s Chili-Lime sauce, to spice preference. Cover and refrigerate no more than 2 hours before serving, as salsa will begin to dilute and get soggy.
    3. Prepare a grill or pan on medium/medium high heat and add oil. Place the salmon skin side up and grill for 5-7 minutes. Flip to skin side down and grill for another 5-7 minutes or until salmon flakes.
    4. Remove from grill and break salmon into 1-inch flake chunks.
    5. Spread lettuce leaves and arranges salmon chunks. Place Mango Cucumber salsa on top. Enjoy!

     

     

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