Dressing: add all ingredients to a small blender or food processor and blend until creamy and smooth. Alternatively, you can whisk vigorously or shake the salad ingredients together in a jar. (Blending will make the dressing more emulsified/cohesive but it is delicious either way)

Salmon: preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone mat and add the salmon fillets. Pat the salmon dry with a paper towel. Sprinkle with salt and pepper. Add 1-2 tablespoons honey ginger dressing to each piece, making sure to coat the salmon. Roast salmon for 10-12 minutes until just cooked through. Cooking time might vary depending on the thickness of your fillet (wild caught is usually thinner and cooks quicker while farm-raised is quite a bit thicker and may need a few extra minutes). Internal temp should be 145 degrees when checked with an instant read thermometer. Remove salmon from oven and drizzle with dressing.

Wraps: in each butter lettuce leaf add a spoonful of brown rice, some flaked honey ginger salmon, cucumber, carrots, green onions and cashews. Drizzle the wraps with more dressing and a little lime juice and dig in!