Lettuce Cups with Miso-Glazed Salmon
Savory-sweet miso butter is a perfect match for rich wild sockeye in these crisp lettuce cups. Rice and green onion make them satisfying while keeping each bite fresh and light.
Featured Seafood
Wild Alaskan Sockeye Salmon
$15.00
1
10 minutes
5 minutes
Wild Alaska sockeye salmon is baked with a miso butter paste, flaked, and piled into butter lettuce cups with white rice, green onion and coconut aminos.
Directions
Salmon:
Preheat oven to 400°F. Thaw salmon and pat dry.
In a small bowl, whisk the miso and butter until they are well combined and form a paste.
Place the salmon skin side down on a baking sheet and add the miso butter paste to the flesh.
Bake the salmon for 6-8 minutes, until it flakes easily, depending on your preferred doneness.
Let the salmon cool and then flake with a fork.
Assembly:
Arrange butter lettuce leaves as cups on a plate. Fill each with white rice, flaked salmon, and chopped green onions. Serve with coconut aminos, teriyaki, or soy sauce.
women-owned, family-run
Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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