Miso Mango Salmon Avocado Lettuce Cups

Prep Time 15

Cook Time 10

Servings

2 cups rice (optional)
2 tbsp mellow white miso paste
1 tbsp soy sauce or tamari
1 tsp toasted sesame oil
2 tsp gochujang*
1.5 lbs salmon, pat dry, cut into bite-sized (~1”) chunks
2 cups chopped, grated or thinly sliced raw crunchy veggies**
3 tbsp rice vinegar, divided
¼ tsp kosher salt
2 tbsp plain whole milk Greek yogurt
Bib lettuce, for serving (or serve as a rice bowl or taco)
1-2 avocados, cubed or sliced
1 mango, chopped or sliced (optional)
Sliced or chopped scallions and/or cilantro, for topping
Sesame seeds (for topping, optional)
*Substitute with sriracha if you don’t have this.
**Radish, cucumber, jicama, carrot, etc…
Note: ~ lettuce wraps are fun to assemble, but messy and you really need a big sturdy leaf, so it is easier to just eat it as a regular taco, bowl or salad.

Cook the rice (see instructions).
Preheat the oven to 400F convection or 425F regular bake. Line a baking sheet with parchment paper.
In a medium bowl, add the miso, soy sauce, sesame oil, and gochujang. Use a whisk to combine until a smooth paste forms. Transfer 2 tablespoons of it into a separate small bowl and set aside.
To the medium bowl, add the salmon and toss to coat in the sauce (using your hands works best). Transfer to the baking sheet and arrange the salmon evenly in a single layer. I like to face the skin-side up so it crisps up a bit, but it doesn’t matter too much!
Bake for 8-10 minutes or until cooked through/flakes with a fork.
Meanwhile, in a medium bowl, add the raw veg, 2 tablespoons of vinegar, and salt and mix to combine.
In the small bowl with the reserved sauce, add the yogurt, remaining 1 tablespoon vinegar, and 1 tablespoon water. Whisk until combined and saucy.
Assemble your lettuce wraps (or bowls)! Place the lettuce on your plate, add warm rice, salmon, mango, and avocado. Top with crunchy veg (or serve on the side), sauce, herbs, and sesame seeds. You can also spoon a little bit of the liquid that has pooled at the bottom of the veg over everything for some acid (or just top with a squeeze of lime).

Substitutions:

To make vegetarian, sub the salmon with a block of cubed tofu. Add 1 tbsp olive oil to the bowl with the tofu and toss to coat, then bake until caramelized.
To make dairy-free, use a DF yogurt alternative or skip the yogurt and add an extra dash of rice vinegar for a looser sauce.
If you don’t want it spicy at all, you can skip or use less of the gochujang. If skipping, add an extra 2 teaspoons miso paste or soy sauce and a dash of rice vinegar.
You can use any cubed fish or even cubed chicken in place of salmon.

Store leftovers in an airtight container in the fridge:
- Salmon chunks: up to 3 days
- Marinated veg: up to 7 days

Warm up leftover salmon and rice until just warm.
You can turn this into a delicious rice bowl - rice topped with salmon, veg, mango, avo, sauce, herbs, etc…
Make it a regular taco in a tortilla instead of lettuce cups.
Leftover salmon can be added to salads, bowls, or eaten as a snack.
Leftover salsa can be used on tacos, bowls, or as a crunchy refreshing side.