Curried Salmon Lettuce Cups!
Curried Salmon Lettuce Cups! An easy no-grill side for your BBQ bash ☀️ For salmon: 2 filets wild salmon 4 tbsp avocado oil (I used @westbourne ) 2 tbsp honey or maple syrup 2 tbsp tamari sauce Sea salt to taste For salad: 1 tbsp curry powder (or 1/2 tsp ground cumin and 1/2 tsp ground turmeric) 1 sweet onion, minced 3-4 stalks celery, minced 1/2 cup vegan mayo (or more if you like extra creamy) 1 large tomato, chopped 1 bunch cilantro, minced Dash of cinnamon Butter lettuce, cabbage or Boston lettuce cups Sprouts Preheat oven to 450. Marinate salmon and bake for 15-20 min or until done. Let cool. Combine salad ingredients in large bowl, add salmon and mash w a fork. Mix well and season as needed. Scoop salad into lettuce cups and top with sprouts. Enjoy!
What you need
Instructions
Preheat oven to 450°F. Marinate salmon with avocado oil, honey/maple syrup, tamari sauce, and sea salt. Bake the marinated salmon for 15-20 minutes or until done. Let the salmon cool. In a large bowl, combine curry powder (or cumin and turmeric), minced sweet onion, minced celery, vegan mayo, chopped tomato, minced cilantro, and a dash of cinnamon. Add the cooled salmon to the salad ingredients and mash with a fork. Mix well and season as needed with sea salt. Scoop the salmon salad into lettuce cups (butter, cabbage, or Boston lettuce) and top with sprouts. Enjoy!View original recipe