Salmon Lettuce Wraps (Edit recipe)

Packed with delicious flavors and textures, these salmon lettuce wraps are insanely good! Butter lettuce cups, rice, crispy bacon, tomatoes, avocado, cucumber and red onions tossed in an easy, tangy vinaigrette and topped with flaky seasoned salmon.

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	562
Fat:	24 g
Carbohydrates:	51 g
Protein:	31 g
Cholesterol:	65 g
Sodium:	365 mg
Fiber:	9 g
Sugars:	16 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

For the lettuce wraps

10 - 12 whole Butter Lettuce, leaves
2 - 3 whole Persian Cucumber, about 1 cup diced, or English cucumber
0.25 cup Red Onion, finely chopped
10 - 8 whole Cherry Tomato, quartered
1 whole Avocado, chopped
2 pieces Bacon, crispy, chopped
0.5 cup Jasmine Rice, cooked, or rice of choice
1 Tbsp Chives, chopped

For the Salmon

1 - 1.5 lb Wild Caught Salmon Filet
1 Tbsp Avocado Oil, or olive oil
0.5 tsp Smoked Paprika
1 pinch Salt
1 pinch Black Pepper

For the dressing

2 Tbsp Avocado Oil
2 Tbsp White Wine Vinegar, or apple cider vinegar
1 Tbsp Lemon Juice
1 tsp Dijon Mustard
1 tsp Honey
1 clove Garlic, minced
1 pinch Salt
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before starting this recipe, know that you need some cold or room-temperature cooked rice ready to go, cooked crispy bacon, and large dry clean lettuce leaves.
Dice all the veggies small, and add to a bowl. Whisk the salad dressing together then add to the veggies and gently toss. Place the bowl in the fridge.
Prepare the oven by making sure you have a rack in the middle. Turn broil on high.
Place the salmon filets onto a baking sheet. Pat dry with paper towels. Drizzle with a little bit of oil, then sprinkle smoked paprika, salt and pepper.
Place the baking sheet on the middle rack and broil salmon filets for 7 to 9 minutes depending on thickness. Keep an eye on them so they don't burn, turn broil down a bit if needed. Then remove from oven, drizzle fresh lemon and let rest for a couple of minutes. Then flake the salmon with a fork away from the skin, checking for hidden bones.
Assemble the lettuce wrap starting with butter lettuce leaves. Then top with a bit of rice.
Remove the veggies from the fridge, stir. Then top with a spoon for the veggies mix. Then top with bacon.Top with the flaked salmon, a squeeze of fresh lemon juice and fresh chopped chives. Serve and enjoy!

Notes

Salmon: the cooking time will vary by a few minutes depending on the kind and thickness of the salmon filets. Salmon is fully cooked once the internal temperature has reached 145° when checked with a thermometer.