Whole foods nourish the body, mind and soul



By Kari Peters at Get Inspired Everyday!

I love the sharp spiciness that comes from wasabi – it contrasts perfectly with the richness of the miso salmon. But… if it’s not your thing, make this dish mild flavored by leaving it out of the cucumbers, or try inserting another flavor more to your liking.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Servings: 2


  • 2 (4-6 ounces each) salmon fillets, skin on for easier grilling
  • 1 tablespoon mild/mellow miso paste or can use butter (if you do not tolerate soy well)
  • ½ teaspoon toasted sesame oil
  • 2 teaspoons soy sauce


  • 1 10-ounce cucumber
  • 2 teaspoons rice vinegar
  • ½ teaspoon wasabi powder
  • 2 tablespoons freshly squeezed orange juice
  • ½ teaspoon sea salt
  • 1 teaspoon maple syrup
  • 1 8-ounce head of butter lettuce

Note: Any of the mild miso pastes will work here, either yellow or white. The darker red ones are too intensely flavored and overwhelm the salmon. The amount of wasabi in the cucumbers is for a barely warm spice – feel free to add more to taste.


  1. Preheat the grill on high.
  2. Combine the miso, sesame oil, and soy sauce. Spread the miso mixture evenly over the salmon.
  3. While the grill is heating, prepare the cucumbers. Peel 4-5 strips from the cucumber. Cut off both ends and quarter it lengthwise. Cut the quarters crosswise into thin slices and transfer them into a serving bowl. Make the dressing for the cucumbers and set it aside.
  4. When the cucumbers are prepped, put the salmon on the grill. Immediately lower the heat to medium and cook until just done. This will take anywhere from 8-15 minutes, depending on the thickness of your fillets. Start checking the salmon early to make sure it doesn’t get overcooked. If the salmon is done before you’re done prepping, set it off to the side, these wraps are really good even when the salmon is room temperature.
  5. While the salmon cooks, prep the lettuce. Break down the head of lettuce into individual leaves. Wash and spin dry.
  6. When the salmon is done, toss the cucumbers with their dressing.
  7. Assemble each wrap with a bit of salmon and cucumbers. Each fillet will make 3-4 wraps per person.

Recipe by: Kari Peters

Kari’s blog, Get Inspired Everyday!, is a food, adventure, and lifestyle blog. She seeks out the best quality ingredients, because better ingredients = a better final product. You can also follow her on Twitter and Facebook.

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