Salmon Salad with Lettuce Cups
Ingredients
- 8 ounces frozen wild salmon thawed
- sea salt & pepper
- 1 tablespoon avocado oil or coconut oil
- 2 tablespoons celery minced
- 1 tablespoon onion minced
- 2 teaspoons lemon juice
- 2 teaspoons fresh dill finely chopped
- ⅓ cup avocado mayonnaise
- To Serve: butter lettuce, radicchio
Instructions
- Pat the salmon dry using a paper towel. Sprinkle with sea salt and pepper.
- Heat a skillet over medium heat. Add the avocado oil, then quickly add the salmon, flesh side-down. Cook uncovered for 4 to 5 minutes. Use a spatula to turn the salmon. Cook for three more minutes on the other side.
- Once the salmon has cooled to the touch, remove any bones. You can also remove the skin and gray-colored fat if desired. Using a fork, flake the salmon apart. Place the prepared salmon in a large bowl.
- Add the celery, onion, lemon juice, sea salt and pepper to taste, fresh dill and mayonnaise. Stir to combine and adjust seasoning to taste.
- Fill radicchio or butter lettuce leaves with a generous spoonful of the salmon salad per leaf.
- Enjoy!