Hoisin Salmon Lettuce WrapsBy Elizabeth Swain, Cordova AK

Ingredients

- 16 oz Copper River salmon, skinned and deboned - 1 head butter bib lettuce - ½ diced yellow onion - 3 cloves minced garlic - 1 bunch green onions - 1 tsp fresh grated ginger - 1 tsp white wine vinegar - 1 heaping Tbs cashews finely chopped- 1/4th cup hoisin sauce - ½ tsp lime juice - 1/8th tsp salt- 2 Tbs peanut oil

Instructions

- Heat peanut oil in skillet over medium heat - Cook salmon in skillet on both sides of the fillet, about 4

mins for each side - Remove fish from skillet when meat is opaque - Flake salmon meat with a fork into a bowl and set aside - Chop 3 full green onion stalks - In a skillet, sate the onion, garlic, and ginger in white

wine vinegar until onion becomes translucent - Remove pan from heat and add hoisin sauce - Scrape mixture into bowl with salmon - Add lime juice, cashews, green onion and salt to bowl

and mix well - Arrange butter bib lettuce leave on a serving plate - Scoop 1 heaping Tbs of the salmon mixture onto the

center of each lettuce leaf - Garnish with extra chopped green onions and sesame

seeds