Ingredients

The following ingredients have 2 Servings
  • 1 large head butterhead lettuce
  • 1 – 1 pound salmon fillet
  • 2 Teaspoons avocado oil
  • sea salt
  • 1 mango, weighing 1 pound, peeled and diced
  • 1/4 cup minced red onion
  • 1/4 cup chopped cilantro
  • 2 Tablespoons fresh lime juice
  • 1 Teaspoon minced serrano or jalapeno
  • Sea salt to taste
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup coconut milk, from the can
  • 1 Tablespoon fresh lime juice
  • 1/2 Teaspoon sea salt, or to taste

Instruction

  • Mix together all the ingredients for the mango salsa and set it aside to let the flavors meld.
  • Place all the ingredients for the avocado coconut cream in a blender and blend until smooth. Scoop the cream out of the blender and into a serving dish.
  • Preheat the grill on high heat.
  • While the grill is heating up, drizzle the salmon with avocado oil and sprinkle generously with sea salt. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill.
  • Place the salmon on the grill and immediately lower the heat to medium. Cook until the salmon is barely done, just starting to flake but with some softness left and a bit of translucent pink in the middle. This normally takes 8-12 minutes for a 1 pound fillet.
  • While the salmon is cooking, pull the lettuce apart into individual leaves. Wash and dry it in a salad spinner.
  • When the salmon is done serve it with the lettuce wraps, mango salsa, and the avocado coconut cream.