The coolest thing just happened about five minutes ago.
My next door neighbor (high Alton and Jan) just came over to tell me how great he and his wife think my blog is and that they are now fans of “Chef Tieghan”. They even gave me a hand written note!
Apparently they are big foodies!
Here is something you have to know about our two houses. We can totally see into each others kitchens, we both have big picture windows that look directly into each other. Well actually their breakfast nook and our kitchen table. Oh, and the grills that we both use, yes even when our decks are covered in snow (a little snow will not stop serious foodies from grilling) are also in within viewing of each other.
I never told you guys, but I did an interview for our local paper here in Summit County and well, they read it! They suddenly understood why I was in the kitchen, pretty much during all daylight hours, and why I stand on chairs and take pictures of my food, in the middle of the afternoon.
I always wondered what they must be thinking when they see me snapping away, taking all those picture of food!
Alton came over, just to tell me how awesome they think I am doing. Seriously, how nice is that? I love that food can connect you with so many people, even unexpected ones!
Ok, enough sappy stuff (but seriously – how nice!). Let’s get to these lettuce wraps. Honestly, how awesome do these look? I love all the colors these things have going on! Spring is only a few days away and I am ready!
Hey, if the snow is not going to stop (which it won’t) I can at least eat like it’s spring!
Obviously it is no secret that we like Asian inspired food around here.
Example 1: 20 Minute Pad Thai, Example 2: Asian Veggie Noodle bowl, Example 3: Kung Pao Chicken
These Asian Grilled Salmon Pineapple and Rice Lettuce Wraps are maybe my best asian dish yet. First off, everything about them is healthy. Fish (hello O-mega 3s), fresh fruit, whole grains and veggies!. Second, the salmon and pineapple are just awesome when grilled and then slathered with a ginger-soy sauce dressing. Plus the brown rice, sugar snap peas and lettuce all add fiber and an extra bump of nutrition! Oh, yeah and then to top it off you have to drizzle it with honey glaze. It makes everything come together.
Not going to lie, everyone loved this. I mean look at it, how could you not? Extra bonus – Salmon + Pineapple make me feel like I am on a tropical vacation….
- 1 cup uncooked brown rice
- 1 1/2 pounds raw salmon, preferably wild caught
- 8-12 butter or bibb lettuce leaves
- 1 (8 ounces) package sugar snap peas, halved
- 1/2 of a medium size pineapple
- 1/4 cup honey
- 1/3 cup soy sauce
- 1/3 toasted sesame oil (or sesame oil)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated
- 1 teaspoon wasabi powder (optional)
- 4 green onions, sliced, plus more for garnish
- 1 tablespoon sesame seeds
- Honey Glaze
- 1/4 cup honey
- 1 teaspoon soy sauce
- 1 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
- 1/2 teaspoon wasabi powder (optional)
Cook the rice according to package directions.
In a small bowl or glass measuring cup combine the honey, soy sauce, toasted sesame oil, ginger, garlic and wasabi powder (if using). Whisk until the wasabi powder has dissolved and add the green onions and sesame seeds. Place the salmon in a ziplock bag and add about 1/4 of the dressing. Reserve the remain dressing. Place the salmon in the fridge for about 30 minutes.
Trim, core, and peel pineapple. Cut off the two ends and stand the pineapple on one end.
With a chef’s knife, cut away the rind, curving your cuts between the rind and flesh. Proceed around the sides of the pineapple until all the rind is removed. Now cut through the pineapple, just to the side of the hard, inner core. Cut all the way down. Continue cutting around the core until you have several long wedges of pineapple. Cut the wedges into spears. Place half of the pineapple spears in a bowl and toss with 1 tablespoon of the dressing. Save the other half of the pineapple for eating!
Preheat your grill to high. (you can also use your stove or broiler)
Make the Honey Glaze. In a small bowl whisk the honey, soy sauce, toasted sesame oil, sesame seeds and wasabi powder until the wasabi powder is disolved. Set aside.
Fluff your rice and mix with 3-4 tablespoons of the remaining dressing and the sugar snap peas, keep warm while you grill the salmon and pineapple.
When the grill is hot, place the pineapple on the grill and grill 6-8 minutes or until caramelized, flipping half way through cooking. Add the salmon, flesh side down, when you flip the pineapple. Grill about 3-4 minutes and then flip, baste with a little of the dressing and grill about another two to three minutes. Remove both the salmon and pineapple (this can also be done under your broiler or on the stove). Remove the skin from the salmon and cut into four equal pieces and chop the pineapple into bite size pieces.
To assemble lettuce wraps, place 1 or 2 pieces of lettuce on a plate and top with 1/4 of the rice, drizzle some of the remaining dressing over the rice and top with a piece of salmon. Top the salmon with the chopped pineapple and then drizzle the honey glaze over top of the salmon and pineapple. Garnish with sliced green onions and sesame seeds, if desired.
But then I look out the window and it’s back to reality.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures
If you make this recipe, be sure to tag your photo #halfbakedharvest.