2TbsSignature SELECT™ sesame & ginger Teriyaki marinadeIsland teriyaki marinade (or similar), plus 1 tablespoon if needed
1/2cupdiced yellow or red bell pepper
8LeavesO Organics® living butter lettucerinsed and patted dry with paper towels (green leaf, romaine or iceberg lettuce can be substituted)
1/2cupjicama matchsticksjicama cut into thin, 3-inch long strips
2green onionswhite and green, sliced diagonally
1/4cupSnack Artist® dry roasted macadamia nutscoarsely chopped (soy nuts or other nut can be substituted)
Instructions
Line a 9-inch baking dish with foil and preheat the broiler with rack positioned about 6-inches from the heat source.
Coat the foil with cooking spray (or brush lightly with canola or extra virgin olive oil). Place two salmon filets on the foil and spread a tablespoon of marinade over each filet.
Broil about 4 minutes, then turn filets. Spread the remaining tablespoon of marinade over the salmon filets. Broil additional 4 minutes or until salmon is cooked through at the thickest part of filet.
Break up the salmon into small pieces in the baking dish and blend with the marinade/drippings in the dish. Stir in more teriyaki marinade, if needed (about a tablespoon). Add diced bell pepper and stir.
To prepare each wrap, put several jicama matchsticks down the center of each leaf, add salmon mixture and then top with green onions and chopped macadamia nuts. Enjoy.
Notes
If you can't find salmon with skin removed, cook it with the skin on and the skin will stick to the foil, making it easier to remove to add to the lettuce wraps.