- 2 (4-6 ounces each) salmon fillets, skin on for easier grilling
- 1 Tablespoon, mild/mellow miso paste
- 1/2 Teaspoon toasted sesame oil
- 2 Teaspoons soy sauce
- 1 – 10 ounce cucumber
- 2 Teaspoons rice vinegar
- 1/2 Teaspoon wasabi powder
- 2 Tablespoons freshly squeezed orange juice
- 1/2 Teaspoon sea salt
- 1 Teaspoon maple syrup
- 1 – 8 ounce head of butter lettuce
- Preheat the grill on high.
- Combine the miso, sesame oil, and soy sauce. Spread the miso mixture evenly over the salmon.
- While the grill is heating, prepare the cucumbers. Peel 4-5 strips from the cucumber. Cut off both ends and quarter it lengthwise. Cut the quarters crosswise into thin slices and transfer them into a serving bowl. Make the dressing for the cucumbers and set it aside.
- When the cucumbers are prepped, put the salmon on the grill. Immediately lower the heat to medium and cook until just done. This will take anywhere from 8-15 minutes depending on the thickness of your fillets. Start checking the salmon early to make sure it doesn’t get overcooked. If the salmon is done before you’re done prepping, set it off to the side, these wraps are really good even when the salmon is room temperature.
- While the salmon cooks, prep the lettuce. Break down the head off lettuce into individual leaves. Wash and spin dry.
- When the salmon is done, toss the cucumbers with their dressing.
- Assemble each wrap with a bit of salmon and cucumbers. Each fillet will make 3-4 wraps per person.
Any of the mild miso pastes will work here, either yellow or white. The darker red ones are too intensely flavored and overwhelm the salmon.
The amount of wasabi in the cucumbers is for a barely warm spice – feel free to add more to taste.