Recipe of the Week: Sockeye Salmon Lettuce Wraps with Mango Salsa

 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.