Honey-Sriracha Salmon Lettuce Wraps
4 (4 ounce) salmon fillets, pin bones and skin removed
Kosher salt & fresh-ground pepper, to taste
For the Honey Sriracha Sauce:
oil for the pan
4 garlic cloves, minced
1 cup water
4 tablespoons Sriracha
4 tablespoons honey
6 tablespoons soy sauce
2 tablespoon sugar
2 tablespoon cornstarch stirred into 1 tablespoon cold water (slurry)
For the Lettuce Wraps:
10 leaves of butter lettuce, separated
2 carrots, thinly sliced into matchsticks
Cilantro leaves, torn
Green onions, sliced
Lime wedges
Sriracha, for serving
Place a frying pan over medium-high heat. Swirl the pan lightly with neutral oil like canola. Pat the salmon fillets dry and season them well with salt and pepper. Sear the salmon about 3-4 minutes per side, or until browned on the outside and cooked to medium on the inside.
Meanwhile, to a small saucepan over medium heat, add a small amount of oil and saute the garlic until fragrant, about 1 minute. Add the water, Sriracha, honey, sugar, and soy sauce. Bring the mixture to a simmer and then gradually whisk in the cornstarch and water mixture, stirring until thickened, forming a glaze. Remove from heat.
Spoon some of the glaze over the salmon fillets, coating them. Reserve any remaining glaze to drizzle over the lettuce wraps. To assemble wraps: flake the salmon in large chunks with a fork. Fill each lettuce cup with salmon. Top with carrots, cilantro, and green onions. Serve with lime wedges, Sriracha, and remaining glaze.