korean style broiled salmon lettuce wraps - iloveorganicgirl


korean style broiled salmon lettuce wraps

our wrap-ready little gems serve as the perfect bed for salmon and rice. broiling the salmon in a mixture of gochujang, honey, and soy sauce seals in moisture while crisping up the outside. top the little gem leaves with rice, salmon, and miso sauce for a gourmet wrap you'll never forget! perfect for parties or whenever you feel like getting handsy with your food!

prep time: 20 minutes | cook time: 20 minutes

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Pescatarian icon


4 servings

1 package organicgirlⓇ little gems
1 cup short grain white rice
2 tablespoons gochujang, divided
1 tablespoon honey
1 tablespoon soy sauce
2 teaspoons toasted sesame oil, divided
1 pound salmon fillets
¼ cup doenjang or red miso
1 teaspoon distilled white vinegar
1 garlic clove, minced or pressed
1 green onion, finely chopped
¼ cup toasted sesame seeds


substitute with romaine heart leaves


1. in a small saucepan combine rice and 1¼ cups water. bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. take off heat and let sit 5 minutes more. while rice cooks, preheat the broiler and place a rack about 6” from heating element.


2. in a small bowl stir to combine 1 tablespoon gochujang, honey, soy sauce, and 1 teaspoon sesame oil.


3. lightly oil a large baking sheet. place salmon on prepared baking sheet and brush with gochujang mixture. broil until cooked through, about 5 minutes.


4. while salmon cooks, in a small bowl stir to combine doenjang or miso, remaining 1 tablespoon gochujang, remaining 1 teaspoon sesame oil, vinegar, garlic, and green onion.


5. transfer rice to a serving bowl. make lettuce wraps by placing a spoonful of rice in a lettuce leaf. dab a little of the doenjang mixture on the rice and top with salmon. sprinkle with sesame seeds.


7. enjoy!

recipe reviews (2)

Great appetizer. We served these at a Sunday Brunch. They were gone in a flash, everyone wanted the recipe!


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