We eat salmon at least once or twice a week and it’s usually pan fried to get a bit of a caramelized crust on the fish, seasoned with just a bit of salt & pepper. This time instead of serving it alongside stir fried veggies, I decided to try it in a lettuce wrap. Creamy avocado, crunchy tangy cucumbers and carrots, and warm caramelized salmon, all wrapped up in a tender lettuce leaf – pretty delicious! I think this might be my new favourite! Boston bib lettuce is not a lettuce I normally buy (it’s in a huge plastic clamshell and I always think it’s expensive!) – but it really does make a difference to use this type of lettuce because it is soft and pliable but still has a nice crunch along the middle stem part. It does make for a very nice vessel for the ingredients inside and holds up without ripping or tearing mid-bite.
If your kids are like mine, they like to see what they are eating! (Especially piepie, no mixing for her…) – this meal is easy for that and suits the kiddie divided plates perfectly.
You can definitely use store bought pickles or pickled veggies, but it honestly takes one minute to make your own quick pickled veggies and they still maintain a vibrant raw vegetable appearance. These homemade leftover pickled veggies are great to top off salads or other dishes for another day – it will stay good in the fridge for about a week.
prep: 15 min cook: 15 min yield: 4
what you need:
- salmon filet (enough to serve 4, about 12 ounces)
- grapeseed oil
- 3 mini cucumbers
- 1 small carrot
- 1 cup or so white vinegar
- 2 tsp white sugar
- 1/2 jalapeno *optional
- salt and pepper
- small handful of cilantro
- 1 green onion
- 2 avocados
- boston bibb lettuce
- 1 lemon
what to do:
- Carefully remove one large lettuce leaf at a time, wash and allow to dry on a clean dish towel or paper towels. Set aside.
- Wash carrots, cucumbers and jalapeno. Peel carrots, then cut all these veggies into bite size pieces. Remove seeds from jalapeno if you want it to be less spicy.
- Place carrots, cucumbers, and jalapeno slices into a mason jar and add vinegar and sugar, shaking it slightly until sugar crystals dissolve. There should be enough vinegar to cover almost all the veggies. 15 minutes should be enough time to get some pickled flavour into the veggies.
- Season salmon with salt and pepper.
- In a non-stick pan on medium heat, add 1/2 tbsp grape seed oil, then carefully place the salmon in the pan. Cover with a lid and fry for about 5-7 minutes – once the salmon is crusted and caramelized on the bottom side, flip it gently to cook on the other side – about another 5-7 minutes. (This will depend on the thickness of your fish. You can easily check the doneness by breaking it apart a bit at the thickest part of the fish and make sure it is solid pink and not opaque pink. Although some people prefer their salmon slightly medium or medium rare in the middle – it’s your preference).
- Remove salmon from pan and set on a serving dish to rest while you cut up your avocado into long slices. The easiest way to do this is cut the avocado in half, remove the pit, then use a spoon and scoop out long lengthwise slices.
- Wash and roughly chop green onions and cilantro. Cut lemon into wedges (to squeeze on top of fish).
- Lay out all the ingredients and let your hungry eaters build their own wraps. Enjoy!