Baking with Mrs Bouw: Salmon, Avocado and Mango Lettuce Wraps!

Tuesday, February 25, 2014

Mr B and I will often enjoy a piece of fish (we both love salmon!) served with a yummy salad for dinner. After cooking my San Choy Bow a few weeks back, I was inspired to turn my boring old 'fish and salad' recipe into something a little more fun! We all love eating with our hands don't we?! And using lettuce as a bread/taco/wrap replacement means this meal remains healthy, low carb and ridiculously tasty!    

Salmon, Avocado and Mango Lettuce Wraps

Ingredients

1 Iceberg lettuce
2 salmon fillets (if I can find it in supermarkets I like to buy the fresh salmon glazed in a yummy japanese marinade)
1 large avocado
1 large mango
1/2 bunch fresh coriander
1 small tin of four bean mix, drained and washed
I fresh corn, cooked and carved off the cob
2 tablespoons of pepita and sunflower seeds (these add a healthy crunch but feel free to substitute with cashew nuts or any nut of your choice for that matter)
1 tsp olive oil or butter
Sweet chilli sauce (optional)

Dressing

¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
2 cloves garlic, crushed or finely grated
1 tablespoon honey
Pinch of sea salt

Method

- Carefully remove lettuce leaves so that they remain in tact. Using scissors, cut them into a round dish-like shape. Place in fridge, covered, until required.

- Heat oil/butter in fry pan over medium to high heat. Place the salmon (skin side up if it has skin) in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over and turn down heat slightly cooking until it feels firm to touch and both sides have a nice golden, crispy look to them (usually around four minutes).

- Turn off your stove, leave fillets in pan and set aside to cool slightly whilst you assemble the salad.

- Cut up your mango, avocado, coriander (leaves only, no stems) and place in a medium side bowl with your bean mix, corn, pepita and sunflower seeds.

- Combine all ingredients for dressing in a small jar and shake until well combined.

- Dress your salad and then using your hands roughly break up your salmon fillets into nice chunks (the fillets should fall part pretty easily) and add them to your salad.

- Toss all ingredients together and spoon into prepared lettuce wraps.

- Drizzle with sweet chilli sauce and a dollop of egg mayonnaise (Thommy is my fave ~ so bad but so good).

- Enjoy!
 

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