Blacked Salmon Lettuce Wraps
Blackened salmon wrapped in crisp lettuce and finished with a bright lime-tomato topping for a fresh, flavor-packed bite.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
Salmon & Wraps
- 1 lb Salmon, skinless and cut into bite-sized chunks
- 1 tbsp. Olive Oil
- 4 tbsp. Blackening Seasoning (Recipe below)
- 6 large Lettuce Leaves
- 3 plum Tomatoes, diced
- 2 tsp. Red Onion, minced
- 1 small Jalapeño, diced
- 1 tbsp. Fresh Cilantro, chopped (plus more for garnish)
- ¼ tsp. Salt
- ¼ tsp. Black Pepper
- 2 tsp. Lime Juice
- 1 tsp. Lime Zest
Blackening Seasoning
- 1 tbsp. Garlic Powder
- 1 tbsp. Paprika
- 1 tbsp. Dried Oregano
- 2 tsp. Onion Powder
- 2 tsp. Dried Thyme
- 2 tsp. Salt
- 2 tsp. Black Pepper
- 1–2 tsp. Cayenne Pepper (To taste)
Preparation
Step 1
In a small bowl, mix all blackening seasoning ingredients until well combined.
Step 2
Toss salmon chunks with olive oil and blackening seasoning until evenly coated.
Step 3
Heat a skillet over medium-high heat. Add salmon and cook 2–3 minutes per side until blackened and cooked through. Remove from heat.
Step 4
In a bowl, combine tomatoes, red onion, jalapeño, cilantro, salt, pepper, lime juice, and lime zest. Mix gently.
Step 5
Arrange lettuce leaves on a plate. Fill each with blackened salmon and top with the tomato mixture.
Step 6
Garnish with extra cilantro and serve immediately.
