Salmon and veggie wraps


For the quick-pickled carrots:

For the wraps:


Step 1

Preheat the oven to 350 degrees F. Meanwhile, pickle the carrot: In a pint-size jar, combine carrot, vinegar, sugar, and 1 teaspoon of salt. Cover and shake to dissolve the sugar and salt.

Step 2

Place salmon filets on a foil-lined baking sheet. Drizzle with 1 tablespoon of olive oil. Place in oven and bake until just cooked through and flaky, about ten to twelve minutes.

Step 3

Cut lime into quarters, juice one and set the rest aside. Whisk together lime juice, mayonnaise, and chili paste to make a dressing.

Step 4

Arrange the bibb lettuce leaves on a plate. Divide the salmon, carrots, bean sprouts, and scallions evenly between each lettuce cup. Top with mayo dressing, cilantro, lime wedges, and hot sauce, as desired.