Sweet chilli salmon lettuce wraps

Light, simple and three of your five-a-day, these clever lettuce cups are the perfect carrier for flaked sweet chilli salmon and thin slices of radish and carrot

Prep:15 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 403
fat 21g
saturates 4g
carbs 13g
sugars 0g
fibre 4g
protein 38g
salt 1.2g

Ingredients

2 tbsp reduced-sugar sweet chilli sauce sauce (see tip, below)
1 lime, juiced
2 tsp reduced-salt soy sauce or wheat-free tamari
2 salmon fillets
1 carrot, finely sliced
½ daikon radish, halved and finely sliced
100g radishes, finely sliced
small handful of coriander, finely chopped
1 Little Gem lettuce, leaves separated

Method

Heat the oven to 180C/160C fan/ gas 4. Combine the sweet chilli sauce with half the lime juice and half the soy sauce or tamari. Pat the salmon fillets dry using kitchen paper, sit on a baking tray and spoon over the chilli sauce mixture. Bake for 10 mins, then heat the grill to high and slide the salmon under the hot grill for the final 2-5 mins until cooked through and caramelised. Gently flake the salmon flesh by pressing down on it using the back of a fork.
Toss the carrot, daikon, radishes and coriander together with the remaining soy sauce and lime juice. Season. Fill the lettuce leaves with the salad and flaked salmon to serve.