Wild Alaska Sockeye Salmon portions marinate in teriyaki for twenty to thirty minutes, then bake at 400°F for ten to twelve minutes and flake into large pieces. Asian slaw mix is tossed in a dressing of mayonnaise, rice vinegar, soy sauce, sesame oil and honey, then spooned into butter lettuce leaves with the salmon and sliced avocado.
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Sockeye Salmon Lettuce Cups
Declan Chapin, Premier Catch
4
15 minutes
12 minutes
Asian-Inspired
Main Course
Teriyaki Sockeye Salmon, crunchy Asian slaw and creamy avocado tucked into crisp butter lettuce cups for a fresh, easy meal.
Ingredients
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2 x 6oz portion of Wild Alaskan Sockeye Salmon
½ cup teriyaki marinade
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2 cups Asian slaw mix
1 head butter lettuce, leaves separated
1 avocado, sliced
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1/4 cup mayonnaise
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp honey
Directions
Place the Sockeye Salmon portions in a shallow dish and pour the teriyaki marinade over the top. Marinate in the refrigerator for 20–30 minutes.
Preheat the oven to 400°F. Remove the salmon from the marinade and place on a lined baking sheet. Bake for 10–12 minutes, or until cooked to your preferred doneness. Let cool slightly, then flake into large pieces.
In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil and honey.
Add the Asian slaw mix to a bowl and toss with enough dressing to lightly coat.
Arrange the butter lettuce leaves on a platter. Fill each with dressed slaw, flaked Sockeye Salmon and sliced avocado.
Drizzle with additional dressing and serve.
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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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