Lime and Ginger Salmon with Charred Cos Lettuce

If you have never tried grilled lettuce before you need to! It's so delicious and teamed with this zesty salmon it makes for a very fresh and light dish.
Tip: The extra wedge of lime is really nice to squeeze over the cooked lettuce!

Prep time: 5 mins
Cook time: 8 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

120 grams of skinless salmon fillet

1/2 baby cos lettuce (100g)

1 teaspoon of extra virgin olive oil

1/2 avocado (80g) sliced

1/4 small cucumber (25g) sliced

1/4 fresh lime to serve

Marinade

1 teaspoon of fresh lime juice

1 teaspoon of grated fresh ginger (2.5g)

1 garlic clove, crushed

1/2 teaspoon of coconut aminos

1 1/2 teaspoons of apple cider vinegar

1 teaspoon of coconut oil, melted

Method

Mix all of the marinade ingredients and add to salmon in a lock seal bag or shallow dish. Let marinate for 10 to 15 minutes turning half way through.

Brush the cut side of the lettuce with the olive oil and set aside.

Heat a pan or bbq plate to medium high heat and cook salmon, including all of the marinade for 3-4 minutes on each side until salmon is almost cooked through. In the last 2 minutes of cooking add the lettuce to the pan or bbq cut side down and cook for 1 minute on each side until lightly charred and warmed through.

Serve with the avocado, cucumber and extra wedge of fresh lime. We think the lime juice makes the lettuce even better so don't skip it!

Calories: 528
Protein: 28.3
Carbs: 4.7
Fibre: 5.8
Fat: 42.9

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