Sesame Roast Salmon in Lettuce Cups with Ground Peanuts and Lime Dipping Sauce
Makes 6 to 8 servings

For a change of pace from the usual Super Bowl snacks, set out a spread of roast salmon, lettuce leaves, herb sprigs, and crunchy vegetable garnishes. Everyone gets to make up their own little lettuce-wrapped salmon bundle to dip into a bowl of tangy sauce. Give each of your guests their own bowl of dipping sauce- so they can dip every mouthful into the sauce without worrying about “double dipping.” This dish is just as much fun to eat as pizza and potato chips and features one of the Northwest’s favorite foods- Pacific wild salmon!

Note: If you are serving the salmon fairly soon after it is roasted, you can simply allow it to cool to room temperature. Or you can roast the salmon several hours ahead and chill it in the refrigerator, covering it loosely with a piece of plastic wrap when cold. Then, when you are ready to eat, serve the salmon chilled. But don’t serve the salmon hot, because it will wilt the lettuce.

1 tablespoon sesame seeds
One 3 to 4-pound side of salmon, preferably wild, skin-on and pin-boned
Kosher salt and freshly ground black pepper
Bittersweet shallots (see recipe)
1 bunch fresh dill sprigs
24 red or green lettuce leaves (from 3 to 4 heads)
2 cups shredded carrots
2 cups daikon sprouts or mung bean sprouts
1 small bunch cilantro, separated into small sprigs
1 small bunch Thai basil or mint, leaves torn from the stems
1 cup roasted peanuts, coarsely ground in a food processor
Lime dipping sauce (see recipe)

Preheat the oven to 400°F.

Toast the sesame seeds in a small skillet over medium heat for a few minutes until golden and aromatic, stirring as needed. Set aside.

Place the salmon, skin side down, on a baking sheet that has been lightly brushed with oil or sprayed with vegetable oil spray. Season the salmon with salt and pepper, then sprinkle with the sesame seeds. Bake until just cooked through and an instant read meat thermometer inserted into the thickest part of the fish reads125 to 135°F, about 20 to 25 minutes. Remove the salmon from the oven and allow to cool (see note.)

Using 2 large spatulas, transfer the side of salmon to a very large platter. (If you don’t have a platter large enough, you can cut the salmon in half and place it on 2 platters.) Sprinkle the shallots and the dill all over the surface of the salmon.

Set out a platter of lettuce leaves, plus a separate bowl of each of the garnishes: carrots, sprouts, cilantro sprigs, basil or mint leaves, and ground peanuts. Also set out an individual bowl of lime dipping sauce for each guest. Use a spatula or a large spoon to portion out the salmon to your guests and show them how to wrap some salmon plus a little of each of the garnishes in a leaf of lettuce, then dip the whole thing into the bowl of dipping sauce.

Lime Dipping SaucE

This recipe is based on the popular Vietnamese dipping sauce, nuoc cham. If you can’t find fresh lemongrass, you can omit it.

1 cup freshly squeezed lime juice
½ cup sugar
½ cup Asian fish sauce
½ cup water
2½ tablespoons chopped cilantro
2 teaspoons red pepper flakes, or to taste
2 teaspoons finely chopped lemongrass, tender white part only

In a bowl, whisk all the ingredients together.

Bittersweet Shallots

These shallots are fried until they’re caramelized to a dark golden brown, so they taste “bittersweet.”

Note: don’t throw away the delicious shallot flavored oil. Strain the oil, allow it to cool, and try it drizzled over pasta or to make a vinaigrette.

1 cup sliced shallots
¾ cup pure olive oil

Place the shallots and the oil in a small saucepan over high heat and bring to a boil. Reduce the heat to a gentle simmer and cook the shallots, stirring occasionally for even browning, until dark golden brown, about 12 to 15 minutes. Remove the shallots using a slotted spoon and drain on paper towels. The shallots will get crisper as they cool.