Sesame-Crusted Salmon + Shrimp Lettuce Cups
INGREDIENTS
Salmon (skin removed), cut into bite-sized pieces
Fine grain sea salt
Black pepper
Gochugaru (or sriracha/chili crisp)
Egg white
Black sesame seeds
White sesame seeds
Shrimp (I used rock shrimp)
Olive oil
Lime
Scallion, sliced
Butter lettuce
Avocado, sliced
Red cabbage, thinly sliced
Microgreens
Crispy rice (i just roasted leftover rice in the oven - this is optional)
Soy sauce
Coconut aminos
Rice wine vinegar
Toasted sesame oil
Sriracha or zhong sauce
METHOD
Prepare the cabbage salad. In a bowl, combine thinly sliced cabbage with a splash of rice vinegar, coconut aminos, and toasted sesame oil. Toss and taste and adjust for seasoning. Set to the side.
Prepare the sauce. In a bowl or mason jar, combine soy sauce, coconut aminos, rice vinegar, and sriracha or zhong sauce.
Prepare the salmon. Preheat your oven or air fryer to 425 degrees F and line a baking sheet with parchment paper. Lightly oil the parchment. In a bowl, season the salmon pieces with salt, pepper, and gochugaru. Then, drizzle with enough egg white to lightly coat the salmon. The egg white will help the sesame seeds adhere to the salmon pieces. In another bowl, combine equal parts white sesame and black sesame seeds. Toss each salmon piece in the seeds until well coated and transfer to the oiled parchment. Cook for 8-10 minutes or until cooked to your liking.
While the salmon cooks, sauté the shrimp. Heat up oil in a pan. Add a handful of scallion and sauté until soft. Then, add the shrimp and season with salt, pepper, and gochugaru. Once pink and cooked through (only takes a few minutes), finish with a squeeze of lime. Set to the side.
Assemble the lettuce cups. Arrange the butter lettuce on a platter. Top with the cabbage slaw, avocado, crispy rice, salmon/shrimp, dressing, microgreens, and a squeeze of lime. Enjoy!
