Go Back
Print
Recipe Image
Notes
Print
Getting Healthy with Grilled Salmon Lettuce Wraps and Sundown Natural Gummies
Course
Seafood
Cuisine
American
Prep Time
30
minutes
Cook Time
20
minutes
Total Time
50
minutes
Servings
6
Author
Quinn Caudill
Ingredients
Salmon:
1
lb
salmon fillets
1
tsp
lemon pepper
1
tsp
garlic powder
1/2
tsp
salt
1/4
cup
soy sauce
1/4
Agave sweetener
1/4
cup
water
2
tbsp
oil
Asian Slaw:
2
tbsp
fresh lemon juice
2
tbsp
fresh lime juice
2
tbsp
rice vinegar
1
tsp
Agave sweetener
1
package cabbage slaw mix
1
small cucumber
peeled, halved lengthwise, seeded and cut into thin strips.
1/2
red onion
thinly sliced
1/2
red bell pepper
thinly sliced
1/4
cup
cilantro
chopped
Avocado Aioli:
1
avocado
1/4
cup
low fat greek yogurt
1
tbsp
chopped basil
2
tbsp
minced garlic
1
tbsp
fresh lemon juice
1
tbsp
fresh lime juice
1
small shallot
minced
Salt and freshly ground pepper
6
leaves
large romaine lettuce
Instructions
Salmon fillets:
Pre-heat grill to medium high heat.
Rub salmon with lemon pepper, garlic powder and salt. Place in a 1 gallon ziplock bag.
In a medium bowl whisk together soy sauce through oil. Pour marinade over salmon and
chill in refrigerator for 30 minutes.
Remove Salmon from marinade and grill for 5-6 minutes per side, turning once.
Remove and let rest until ready to serve.
Asian Slaw:
In a large bowl, combine the lemon and lime juice with the vinegar and the Agave sweetener.
Add the cabbage slaw, cucumber, onion, red pepper with the cilantro and toss well.
Set aside to allow flavors to blend.
Avocado Aioli:
In a medium bowl, mash avocado with a fork.
Fold in the sour cream, basil, garlic, lemon juice, lime juice, and shallot.
Season with salt and pepper. Set aside.
Assemble Lettuce Wraps:
Spread 1 tbsp of Avocado Aioli on lettuce leaf.
Top with 1/6th of grilled salmon and a large spoonful of slaw.
Eat, Enjoy and Get Healthy!
Recipe Notes
First published by Quinn Caudill for dadwhats4dinner.com © 2016