Fresh and healthy salad wrap with poached salmon, cucumber jicama and ginger.
School is out, summer is here and potluck season has begun. However, you can’t eat lasagna every day. (Or at least I can’t, maybe you can?)
The best way to get through hot days or heavy meals is to balance them out with something cool and light like these Salmon Salad Wraps.
The salmon is paired with a salad of chopped jicama, cucumber, cilantro, onion, ginger, lime and mint and served in lettuce leaves with some avocado slices.
Salmon Salad Wraps with Cucumber, Jicama and Ginger
While the salmon fillets marinate, prepare the ingredients for the cucumber, jicama, and ginger salad.
If replacing the English cucumber with a regular cucumber, peel it.
ingredients
Salmon:
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1 (12 ounces) skinless salmon filletcut into 2 equal pieces
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1/2 teaspoon kosher salt
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1 teaspoon grated fresh ginger
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4 cups water
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1 1/2 teaspoon kosher saltpoaching liquid
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1 disc lemon
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1 teaspoon Extra virgin olive oil
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1 teaspoon lemon juice
Cucumber, Jicama, Ginger Salad:
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3/4 Cup thin-skinned (English or Persian) cucumberunpeeled, cored, diced
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2/3 Cup jicama, peeled, diced small
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1/4 Red onionthinly sliced
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3 tablespoon chopped fresh coriander
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1 teaspoon grated lime zest
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2 tablespoon fresh lime juice
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2 teaspoon grated fresh ginger
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1 tablespoon chopped fresh mint
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1/2 teaspoon kosher salt
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1 ripe avocado
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6 big leaves butter salad
method
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Marinate salmon fillets:
Rub with 1/2 teaspoon kosher salt and 1 teaspoon grated ginger. Place in the fridge for 30 minutes while you prepare the other ingredients.
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Combine cucumber, jicama, red onion, cilantro, lime, ginger, mint, salt:
In a medium bowl, gently toss together the diced cucumbers, jicama, red onion, cilantro, lime zest, lime juice, grated ginger, chopped mint, and salt. Set aside to allow the flavors to blend.
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Poach Salmon:
Prepare liquid for poaching salmon. In a saucepan large enough for the salmon fillets, place the water, salt, and a lemon wedge. Bring to a boil and let simmer for about 5 minutes.
Add the salmon fillets, marinated in ginger and salt, to the poaching liquid. Return to a simmer and cook on a very low simmer for about 4 minutes.
When they are just cooked through, remove from the poaching liquid and place in a bowl. Mix in a teaspoon of olive oil and a teaspoon of lemon juice. Once the salmon is cool enough to touch, gently break it up into large flakes.
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Serve the lettuce wraps:
Slice the avocado. On top of each butter lettuce leaf, place a few pieces of salmon, a large spoonful of the cucumber-jicama mixture, and a few slices of avocado.
Fold up the lettuce wrap and eat!
| nutritional information (per serving) | |
|---|---|
| 367 | calories |
| 26g | Fat |
| 14g | carbohydrates |
| 22g | protein |
