FROM 30/10'S KITCHEN...

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
IngredientsDirections

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