-
Prep time
25 minutes
-
Cook time
10 minutes
-
Serves
4
Author Notes
If you’ve been a longtime fan of What’s Gaby Cooking, you know I *love* avocados. In fact, I even wrote my first cookbook all about this perfect food. So it comes as no surprise that I’ll add them to just about anything within reason, including these Wild-Caught Salmon & Avocado Slaw Lettuce Wraps. These easy wraps are exactly what I want on repeat for dinner in the spring and summer. They’re flavorful, light, and extra-colorful thanks to the wild-caught salmon and the ripe California Avocados. Every aspect of this recipe is perfectly balanced, and the double dose of avocados—mixed into the crispy slaw and sliced as a topping—means that each bite is as satisfyingly fresh as the last. —Gaby Dalkin —Food52
Test Kitchen Notes
This recipe is shared in partnership with California Avocados. —The Editors
Watch This Recipe
Wild-Caught Salmon and Avocado Slaw Lettuce Wraps From Gaby Dalkin
Ingredients
-
For the salmon:
-
1 pound
wild-caught salmon, patted dry, pin bones removed
-
2 teaspoons
olive oil
-
Kosher salt, to taste
-
Freshly cracked black pepper, to taste
-
Freshly squeezed lime juice, to taste
-
Flaky sea salt, to taste
-
—
-
For the slaw:
-
1/3
medium head green cabbage, shredded (about 1 cup)
-
1/3
medium head red cabbage, shredded (about 1 cup)
-
1/3
medium yellow onion, thinly sliced
-
1/2
large ripe California Avocado, peeled and seed removed
-
1 teaspoon
dried oregano
-
1 teaspoon
crushed red pepper flakes
-
1/2 teaspoon
kosher salt
-
1/2 cup
apple cider vinegar or red wine vinegar
-
—
-
For serving:
-
12
large butter lettuce leaves
-
1 1/2
large ripe California Avocados, peeled, seeded, and sliced
-
2 tablespoons
chives, roughly chopped
-
Freshly cracked black pepper, to taste
-
Kosher salt, to taste
-
Fresh cilantro, for serving
-
Lime wedges, for serving
Directions
-
Drizzle the salmon with olive oil and sprinkle it with salt and pepper.
-
Heat a grill pan or cast-iron skillet on the stove (or outdoor grill) over medium-high heat. Add the salmon skin-side down and cook, until easily flaked (about 7 to 10 minutes total).
-
Once fish is cooked, remove from heat and finish with lime juice and a sprinkle of flaky sea salt. Set aside.
-
In a small blender or food processor, add the avocado, oregano, red pepper flakes, salt, and apple cider vinegar and blend until smooth. You want this mixture to be pourable, so if you need to thin it out with water, add a tablespoon at a time until it’s the desired consistency.
-
Add the avocado-vinegar sauce to a large bowl along with the shredded cabbage and onion, then toss to combine. Taste and adjust seasoning as needed. Set aside.
-
Gently flake the fish into large chunks using a fork, leaving only the skin behind. Discard skin. Arrange butter lettuce on a large platter, then add large flakes of the fish. Add a few tablespoons of the slaw to each, then finish the lettuce wraps by distributing the avocado slices evenly between each. Garnish with chives, pepper, salt, and cilantro. Serve with lime wedges on the side.
See what other Food52ers are saying.