I think this is an incredible way to eat healthy but not feel like you’re missing out on flavor. When I’m cooking healthy, I try to incorporate a lot of depth and texture to make the food shine. There’s definitely a balance when it comes to eating healthy and I love to add a lot of fresh fish to my diet. Fish is so easily manipulated and can go in so many different directions. The salmon takes on those Mexican spices so well in this recipe. I also love replacing a tortilla or a bun with a leaf of lettuce. It’s light and spicy and all the things you love about tacos, except with a few less calories. This is a great lunch or dinner option. If you’re serving for dinner, add some black beans or Spanish rice on the side to make it heartier. You could also sauté some peppers and onions for a “fajita” type feel.
With summer coming up, I just think this meal fits in perfectly with the warmer weather and pool days ahead.
CHILI SPICED SALMON LETTUCE WRAPS WITH MANGO SALSA AND CHIPOTLE CREMA
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Serves: 4 lettuce wraps
- 1 head green leaf or bibb lettuce
- 1 avocado, sliced
- 1 lb Atlantic salmon, cut into 1.5 inch pieces (like picture above), skin on or off (your preference)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp chili powder
- 1 tsp kosher salt
- Olive oil
For mango salsa:
- 1 mango, finely diced
- 1/2 small red onion, finely diced
- 1 large lime, juice of
- 1/4 cup cilantro, chopped
- 1 small jalapeño, finely diced (can remove seeds and stems for less spice)
- Dash kosher salt, to taste
For chipotle crema:
- 7 oz can chipotles in adobo sauce.
- 1/3 cup mayonnaise, like Duke’s
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tsp kosher salt
- 1/2 tsp chili powder
- Place all the mango salsa ingredients in a bowl and stir to combine. Set aside.
- Place the can of chipotles in a blender and blend till smooth. Take 2-3 tbsp of the puréed chipotles and mix together with the remaining ingredients. Discard the remaining puréed chipotles. (The more chipotle purée you use, the spicier it will be. Use as much or as little as you’d like.)
- Mix together all the spices for the fish. Season each piece of salmon with the spice mixture.
- Heat a large cast iron skillet to medium heat. Add in enough olive oil to generously coat the bottom of the skillet and allow to heat. Add in the salmon and cook about 5 minutes a side (depending on how thick your fillets are).
- Tip: Do not move the salmon while it cooks so that you can get a good seasoned crust on the outside (like picture above).
- Place the salmon on the lettuce leaf and top with mango salsa, avocado and drizzle of chipotle crema. Best if eaten immediately.