A 30/10 Recipe...

Salmon Lettuce Wraps

RECIPE SUMMARY

 

Salmon Lettuce Wraps

Makes 2 Servings: Counts towards 1 cup Vegetables, 1 Serving Dinner Meat, 1 tablespoon Oil

 

INGREDIENTS

 12 oz. Skinless Salmon Fillets, cut evenly in two
 3 teaspoons Ginger Root, grated and divided
 2½ teaspoons Sea Salt, divided
 1 tablespoon Olive Oil
 4 cups of Water
 1 Lemon Slice
 Lemon Juice
 ¾ cups English Cucumber, seeded and diced
 1 cup Jicama, peeled and diced
 ¼ cup Red Onion, thinly sliced
 3 tablespoons Cilantro, chopped
 1 teaspoon Lime Zest, grated
 2 tablespoons Lime Juice
 1 tablespoon Mint, chopped
 ½ teaspoon Sea Salt
 6 Large Leaves of Butter Lettuce

 

DIRECTIONS

1

Rub the salmon filets with ½ a teaspoon of sea salt and 1 teaspoon of grated ginger root. Place in the refrigerator for 30 minutes to marinate.

2

In a medium bowl, combine the diced cucumber, jicama, red onion, cilantro, lime zest, lime juice, remaining 2 teaspoons of grated ginger root, mint and ½ teaspoon salt. Gently toss and set aside for flavors to mingle.

3

Prepare salmon poaching liquid by filling a pot with the 4 cups of water and adding the remaining 1 ½ teaspoons of salt and lemon slice. Bring to a boil and let simmer for about 5 minutes. Add the salmon fillets to the water and let simmer for about 4 minutes on low. When just cooked through, remove the poached salmon from the poaching liquid and place in a bowl, to cool. When cool to the touch, toss with a tablespoon of olive oil and lemon juice. Break up gently into large flakes.

4

Arrange the butter lettuce leaves and place with a few chunks of salmon and a spoonful of the cucumber jicama mixture. Fold into a wrap and enjoy!

 

Ingredients

 12 oz. Skinless Salmon Fillets, cut evenly in two
 3 teaspoons Ginger Root, grated and divided
 2½ teaspoons Sea Salt, divided
 1 tablespoon Olive Oil
 4 cups of Water
 1 Lemon Slice
 Lemon Juice
 ¾ cups English Cucumber, seeded and diced
 1 cup Jicama, peeled and diced
 ¼ cup Red Onion, thinly sliced
 3 tablespoons Cilantro, chopped
 1 teaspoon Lime Zest, grated
 2 tablespoons Lime Juice
 1 tablespoon Mint, chopped
 ½ teaspoon Sea Salt
 6 Large Leaves of Butter Lettuce

Directions

1

Rub the salmon filets with ½ a teaspoon of sea salt and 1 teaspoon of grated ginger root. Place in the refrigerator for 30 minutes to marinate.

2

In a medium bowl, combine the diced cucumber, jicama, red onion, cilantro, lime zest, lime juice, remaining 2 teaspoons of grated ginger root, mint and ½ teaspoon salt. Gently toss and set aside for flavors to mingle.

3

Prepare salmon poaching liquid by filling a pot with the 4 cups of water and adding the remaining 1 ½ teaspoons of salt and lemon slice. Bring to a boil and let simmer for about 5 minutes. Add the salmon fillets to the water and let simmer for about 4 minutes on low. When just cooked through, remove the poached salmon from the poaching liquid and place in a bowl, to cool. When cool to the touch, toss with a tablespoon of olive oil and lemon juice. Break up gently into large flakes.

4

Arrange the butter lettuce leaves and place with a few chunks of salmon and a spoonful of the cucumber jicama mixture. Fold into a wrap and enjoy!

Salmon Lettuce Wraps

START TODAY. JOIN US.

START TODAY. JOIN US.

congrats
on taking the next step

congrats
on taking the next step

towards a healthier lifestyle!

 Here’s what will happen next:

  1. One of our coaches will give you a call to learn more about you and your ambitions.
  2. Then we’ll schedule your consultation and body composition analysis.
  3. Next, you’ll begin your journey to a healthier life.

All of our plans are customized to accommodate your unique needs and lifestyle. Once you hit your ideal healthy body composition we transition you into our amazing personalized and free* maintenance plan. And it’s free forever. That’s why we’re 30/10 Weight Loss For Life.

We’ll talk to you soon!