12 oz. Alaska Salmon fillets, fresh, thawed or frozen
2 tsp. sesame oil
1/2 tsp. five spice powder
1/4 tsp. salt
1/4 c. smooth peanut butter
1/4 c. hoisin sauce
1 Tbsp. fresh lime juice
1 Tbsp. soy sauce
1 tsp. grated fresh ginger
1-2 Tbsp. hot red chili paste
1/4 c. seasoned rice vinegar
1/2 c. julienne carrots
1/2 c. dry roasted peanuts
1/2 c. chopped fresh cilantro leaves
1/3 c. chopped red onion
1/2 c. julienne sweet red pepper
1/2 c. julienne snow peas
8 Bibb or iceberg lettuce leaves, trimmed to form cup shape
1. 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 in. from heat source for about 5 min.
3. 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.
4. In a medium-sized bowl, combine carrots, peanuts, cilantro, onion, peppers, and snow peas; add about 2 Tbsp. peanut butter sauce, tossing to coat. Add salmon chunks to vegetable mixture.
5. 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.