A light and easy seafood supper using frozen salmon burgers tucked into crunchy lettuce leaves with lots of vegetables. To make the meal a little more filling, add a side of rice with a drizzle of toasted sesame oil and splash of soy or fish sauce.
Cook rice stick noodles according to package directions and drain well. Put the rice noodles, carrots, avocado, lettuce, and scallions in small in bowls or plates.
Heat a non-stick or cast iron skillet over medium-high. Lightly coat with olive oil. Lay the frozen salmon burgers in the pan and cook until nicely browned on both sides with the center cooked through, about 4 minutes a side. Transfer to a plate.
While the burgers cook, make the dressing by whisking together the mayonnaise, yogurt, sriracha, and lime in a small bowl. Whisk in 1 to 3 teaspoons water so the dressing is thin enough to spoon over the burgers.
Arrange the burgers and fixings on the dining table so each diner can make their own wraps. To assemble each lettuce wrap, pile a little of the rice noodle in a lettuce leave, add half of a salmon burger, a big spoon of carrots, a pinch of scallions, a slice or two of avocado, and a spoonful of dressing. Enjoy!
Rice stick noodles are very thin rice noodles sold in supermarkets and specialty Asian markets. If you can't find them, substitute 1 1/2 cups cooked sticky rice or other variety of rice.