What I love about this recipe the most is it’s resemblance in flavor to sushi! Wasabi cucumbers combined with rich juicy salmon and salty miso/soy flavors, all wrapped up in my favorite soft yet still crunchy butterhead lettuce! And… speaking of sushi, I like making sushi and sushi bowls at home, but I never use any kind of raw fish – after all, I live in the landlocked state of Montana. I do love creating it’s flavors in a ‘safe for home cooks’ kind of way! These lettuce wraps are a great way to enjoy some of those flavors with a couple servings of veggies thrown in for good measure! These lettuce wraps are definitely on the lighter side, so be sure to throw in some complex carbohydrates if you’ve been working up an appetite! I think the original source for this recipe is the cookbook author Nina Simonds. I’m not even sure how much I’ve altered it over the years, and I couldn’t find the book locally, so I’ve included a link to it. This recipe has definitely been a long time favorite, so I wanted to share it with you even though I’m no longer sure where the idea first came from! We’re always experimenting with new recipes, so there’s not very many that withstand the test of time!
For the wasabi cucumbers, peel 4-5 strips from your cucumber. Cut off both ends and cut it lengthwise into quarters. Cut the quarters crosswise into thin slices. Transfer the sliced cucumbers into a bowl – wait to toss them with the dressing until you’re ready to eat. The cucumbers will start to shed water as soon as the dressing is added – which waters down the intensity of flavor if they sit.
I like using a brown rice miso that’s unpasteurized. I’ve found I like the flavor of the mellow version (above photo).
For the salmon, evenly spread the miso marinade over each fillet. Grill it over medium heat until just done. If you’re not sure whether or not it’s done don’t hesitate to break into one. Better safely moist, than chalky dry salmon!
I love the sharp spiciness that comes from wasabi, it contrasts perfectly with the richness of the miso salmon. But… if it’s not your thing, make this dish mild flavored by leaving it out of the cucumbers, or try inserting another flavor more to your liking! 5 from 1 review
