The best way to survive hot days or heavy dishes is to balance them out with something cool and light, like these salmon lettuce wraps. If you want, you can use leftover cooked salmon from another dish, but the method we describe here for rubbing it first with salt and ginger, then poaching it in salted water infused with lemon, will result in beautifully flavored salmon. The salmon is paired with a salad of chopped jicama, cucumber, cilantro, onion, ginger, lime, and mint and served in lettuce leaves with some avocado slices. If you substitute a regular cucumber for the English cucumber, peel it.
1 (12-ounce) skinless salmon fillet, cut into 2 even pieces 1/2 teaspoon kosher salt 1 teaspoon grated fresh ginger 4 cups water 1 1/2 teaspoons kosher salt, for poaching liquid 1 slice lemon 1 teaspoon extra virgin olive oil 1 teaspoon lemon juice
Cucumber, jicama, ginger salad:
3/4 cup thin-skinned (English or Persian) cucumber, unpeeled, seeded, diced 2/3 cup jicama, peeled, small diced 1/4 red onion, thinly sliced 3 tablespoons chopped fresh cilantro 1 teaspoon grated lime zest 2 tablespoons fresh lime juice 2 teaspoons grated fresh ginger 1 tablespoon chopped fresh mint 1/2 teaspoon kosher salt 1 ripe avocado 6 large leaves butter lettuce
Add the salmon fillets that have been marinating in ginger and salt to the poaching liquid. Return to a simmer and cook for about 4 minute at a very low simmer. When just cooked through, remove from poaching liquid and place in a bowl. Toss with a teaspoon of olive oil and a teaspoon of lemon juice. Once the salmon has cooled to touch, break up gently into large flakes. Fold up the lettuce wrap and eat!
