12 oz. Alaska Salmon fillets, fresh, thawed or frozen
2 teaspoons sesame oil
1/2 teaspoon five spice powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/4 cup hoisin sauce
1 Tablespoon lime juice
1 Tablespoon gluten-free soy sauce
1 teaspoon grated fresh ginger
1 to 2 Tablespoons hot red chili paste
1/4 cup seasoned rice vinegar
1/2 cup julienne carrots
1/2 cup dry roasted peanuts
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped red onion
1/2 cup julienne sweet red peppers
1/2 cup julienne snow peas
8 Bibb or iceberg lettuce leaves, trimmed to form cup shape
Preheat broiler. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon on spray-coated broiling pan, skin side down, and broil 5 inches from heat source for about 5 minutes.
Remove from oven; drain any excess liquid. Set oven to 375ºF. Spread sesame oil over salmon; rub five spice and salt onto fish. Place in oven and bake an additional 5 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
In a food processor, process peanut butter, hoisin sauce, lime juice, soy sauce, ginger, and chili paste until smooth; stir in rice vinegar until mixture has sauce consistency.
In a medium-sized bowl, combine carrots, peanuts, cilantro, onion, peppers, and snow peas; add about 2 tablespoons peanut butter sauce, tossing to coat. Add salmon chunks to vegetable mixture.
To serve, place lettuce leaves on serving platter; top with salmon mixture. Serve as a lettuce wrap or open-faced salad. Drizzle with additional sauce.
Recommended wine pairing: Chateau Ste Michelle, Columbia Valley Riesling / Chardonnay