» Back to Recipes Menu

Salmon Teriyaki Lettuce Wraps
(Serves 2)

1 package Captain’s Cut® Salmon Teriyaki
6 whole canned baby corn spears (or 1/2 cup whole kernel corn)
2 tsp. canola oil
1 5-oz. can sliced water chestnuts, drained
1/2 cup shredded carrots
1/2 cup canned bean sprouts, drained
2 tsp. low-sodium soy sauce
6 leaves bibb lettuce

• Cook salmon in microwave according to package directions.
• Cut baby corn spears lengthwise into slivers; set aside.
• Remove salmon from pouch and cut into small chunks.
• In medium skillet or wok, heat oil over high heat. Add water chestnuts and cook, stirring, 30 seconds. Add corn and cook, stirring, 30 seconds. Add carrots and cook, stirring, 30 seconds. Add bean sprouts, soy sauce, salmon and sauce from pouch and stir until fully combined, about 30 seconds. Remove from heat.
• Place 3 lettuce leaves each on 2 plates. Evenly divide salmon and vegetable mixture among leaves. To eat, fold leaves taco fashion around mixture.