Hi, friends! I hope you’re all having a great week! It’s starting to warm up in New York and it feels like spring is finally arriving! I made these delicious, crunchy, refreshing salmon lettuce cups this past weekend and they were such a nice change of speed compared to warm, winter foods. I’m craving fresh, bright ingredients as the season is changing and we’re entering this period of renewal.
Wild salmon is one of the healthiest foods around, full of healthy omega 3 fatty acids EPA and DHA. Wild** here is key, as farm raised salmon contains significantly less omega 3 fatty acids. Omega 3 fatty acids are essential in our diet, meaning our body cannot produce them yet are necessary for optimal health. Omega 3s strengthen our cell membranes, help lower triglycerides, improve brain health, blood flow, reduce inflammation and more!
This recipe is friendly for everyone, regardless if you spend much time in the kitchen! The wild salmon is canned, making for easy prep. I bought the carrots pre-shredded (time saver) and combined the salmon with a few other simple kitchen staples to make this refreshing meal. The bright flavor of lemon is the best final touch and gives a boost of Vitamin C and antioxidant power.
- 7.5 oz. can of wild sockeye red salmon packed in water (I used 365 by Whole Foods brand)
- 2 tsp. organic dijon mustard
- 1 tsp. raw apple cider vinegar (i.e. Bragg's)
- 1/2 tsp. garlic powder or granules
- 1/2 tsp. smoked paprika
- juice from 1/2 lemon
- 1 head of iceberg or butter lettuce
- 1 cup of shredded carrots
- 1/2 cup cherry tomatoes, halved
- 3 spring onions/scallions, diced small
- 1 tbsp. hemp seeds, for topping
- sea salt and pepper to taste
- Drain can of wild salmon. Place in medium sized bowl and mix with mustard, apple cider vinegar, spices, salt and pepper. Mash ingredients together and set aside.
- Wash and dry produce. Pull large leaves of iceberg or butter lettuce away from the stem, in large cup shapes, about 3-4 large leaves.
- Assemble the cups. Add salmon to each lettuce cup, followed by shredded carrots, cherry tomatoes, green onions, hemp seeds and a squeeze of lemon. Enjoy immediately or store 1-2 days in the fridge.
- Swap wild red sockeye salmon for wild pink salmon as well, or make from freshly baked wild salmon.
