Blackened Salmon Lettuce Cups
with pineapple salsa / green beans

Name: Blackened Salmon Lettuce Cups
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Salmon; 1 Tbsp + 1 Tbsp Oil, cooking; 1 tsp Thyme leaves, fresh; 1 Tbsp Cajun / blackening seasoning; 1 Limes, wedges; 12 leaves Lettuce, butterhead (sub outer leaves from hearts of Romaine); 1 Avocados, sliced; 2 cups Pineapple, fresh, diced; 1 Jalapenos, diced; 1 cloves Shallots, diced; 2 tsp Cilantro, chopped; 2 tsp Vinegar, rice; 1 lb Green beans, trimmed; 1 Tbsp Oil, olive

Active: 35 Total: 35

Original GF Paleo Vegetarian

The sweetness of the pineapple salsa balances the spice of blackening seasoning in these simple, fresh lettuce cups.

Ingredients

Metric

Servings:

Blackened Salmon Lettuce Cups:

Salmon - 1 lb
Oil, cooking - 1 Tbsp + 1 Tbsp
Thyme leaves, fresh - 1 tsp
Cajun / blackening seasoning - 1 Tbsp
Limes - 1 , wedges
Lettuce, butterhead - 12 leaves (sub outer leaves from hearts of Romaine)
Avocados - 1 , sliced

Pineapple Salsa:

Pineapple, fresh - 2 cups , diced
Jalapenos - 1 , diced
Shallots - 1 cloves , diced
Cilantro - 2 tsp , chopped
Vinegar, rice - 2 tsp

Green Beans:

Green beans - 1 lb , trimmed
Oil, olive - 1 Tbsp

Prep

Green beans - (If prepping right before cooking, get oven heating first.) Trim. (Can be done up to 5 days ahead)
Pineapple / Jalapenos / Shallots / Cilantro - Prep as directed. (Can be done 1 day ahead)
Make salsa - Combine pineapple, jalapenos, shallots, cilantro, and rice vinegar. (Can be done 1 day ahead)
Salmon - Rinse and pat dry. Rub with first portion cooking oil, thyme leaves, and season with Cajun / blackening seasoning. (Can be done 1 day ahead)
Limes / Lettuce / Avocados - Prep as directed.

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Make

Heat oven to 425F / 218C.
Spread green beans out on a sheet pan and toss with olive oil and some salt and pepper. Roast, shaking the pan halfway through cooking, until tender, 10 to 12 minutes.
While the green beans roast, heat a large skillet with the second portion of cooking oil over medium heat. Add salmon skin-side facing up and sear until the seasoning becomes a dark crust and the fish is nearly cooked all the way through, 2 to 4 minutes (depending on thickness). Flip salmon and sear the skin side until golden and crisp, ~2 minutes more.
Shred the salmon into bite-sized pieces. Set out lettuce leaves, salmon, avocados, and pineapple salsa so that you can assemble the lettuce wraps at the table. Serve green beans on the side and squeeze lime wedges over everything. Enjoy!

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