RECIPE BY CASEY LANDALUCE
F/V Clean Sweep, courtesy of Copper River Prince William Sound Marketing Association
SALMON
1 lb. wild Prince William Sound sockeye salmon (or Copper River sockeye)
salt & pepper
1 tsp. oil
1/2 c. sliced radish
12 butter lettuce leaves
cilantro leaves, to garnish
MANGO SALSA
1 1/2 c. mango, diced
1/2 c. red pepper, diced
1/4 c. green onion, sliced
2 Tbsp. cilantro, chopped
1 Tbsp. jalapeno, minced
2 Tbsp. lime juice
1/2 tsp. salt
INSTRUCTIONS
Season salmon with salt and pepper.
Heat oil in pan over medium-high heat with oil.
Add salmon, flesh side down, and cook for 3 minutes.
Flip, and cook 2-4 minutes, or until just cooked through.
Let cool and gently flake.
Combine all Mango Salsa ingredients and chill.
To assemble, arrange butter lettuce on a platter.
Divide cooked salmon, sliced radish, and mango salsa evenly into each lettuce cup.
Garnish with cilantro.
