Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce (Paleo) from Heatherchristo.com

Hope that you all had an awesome weekend! Ours was so busy that I need a weekend from our weekend.

I also need a serious break from what was massive, non-stop eating. Like ugh. My pants are tight and the whole nine yards of over eating and drinking. So I am attempting to start this week off right with a really healthy program. I am doing an early Monday morning workout, I made a lunch to pack for work and I am making these Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce.

Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce (Paleo) from Heatherchristo.com

These gorgeous little salmon lettuce cups are not only healthy (hellooooo Whole30 and Paleo friendly!) they are totally delicious to the point of being addictive. I could probably eat all 8 of them, but since that is how my pants got tight in the first place, I guess I will go ahead and share with Pete. Maybe I will even let Pia have one or two!

Four (or more!) will definitely serve as a light meal, or they would be wonderful appetizers. I think the key is to serve them with lots of the zesty, garlicky, finger-licking good cilantro tahini sauce (a personal favorite). Enjoy!

Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce (Paleo) from Heatherchristo.com

Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Crispy Salmon:
  • 12 ounces salmon, sliced into 8 thin pieces
  • 2 tablespoons coconut oil
  • kosher salt
  • Cilantro Tahini Sauce:
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 1 cup loosely packed cilantro
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • kosher salt
  • Lettuce Cups:
  • 8 butter lettuce leaves
  • 8 wedges avocado
  • 4 radishes, thinly sliced
  • ¼ cup thinly sliced green onions
  • ½ cup loosely packed fresh cilantro
Instructions
  1. For the Cilantro Tahini Sauce: In the jar of a blender combine all of the ingredients and puree until smooth and creamy. Season to taste with kosher salt.
  2. For the salmon: In a heavy skillet, heat the 2 tablespoons of coconut oil over medium high heat. Sprinkle the salmon with kosher salt on both sides.
  3. Place the salmon pieces skin-side down in the pan. Cook without moving for about 2 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through in the center, about 4 minutes total.
  4. Place each piece of salmon into a piece of butter lettuce and add a slice of avocado, thin slices of radish, a sprinkle of green onions, fresh cilantro and then drizzle with a spoonful of cilantro tahini sauce.

 

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Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce (Paleo) from Heatherchristo.com

Hope that you all had an awesome weekend! Ours was so busy that I need a weekend from our weekend.

I also need a serious break from what was massive, non-stop eating. Like ugh. My pants are tight and the whole nine yards of over eating and drinking. So I am attempting to start this week off right with a really healthy program. I am doing an early Monday morning workout, I made a lunch to pack for work and I am making these Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce.

Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce (Paleo) from Heatherchristo.com

These gorgeous little salmon lettuce cups are not only healthy (hellooooo Whole30 and Paleo friendly!) they are totally delicious to the point of being addictive. I could probably eat all 8 of them, but since that is how my pants got tight in the first place, I guess I will go ahead and share with Pete. Maybe I will even let Pia have one or two!

Four (or more!) will definitely serve as a light meal, or they would be wonderful appetizers. I think the key is to serve them with lots of the zesty, garlicky, finger-licking good cilantro tahini sauce (a personal favorite). Enjoy!

Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce (Paleo) from Heatherchristo.com

Crispy Salmon Lettuce Cups with Cilantro Tahini Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Crispy Salmon:
  • 12 ounces salmon, sliced into 8 thin pieces
  • 2 tablespoons coconut oil
  • kosher salt
  • Cilantro Tahini Sauce:
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 1 cup loosely packed cilantro
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • kosher salt
  • Lettuce Cups:
  • 8 butter lettuce leaves
  • 8 wedges avocado
  • 4 radishes, thinly sliced
  • ¼ cup thinly sliced green onions
  • ½ cup loosely packed fresh cilantro
Instructions
  1. For the Cilantro Tahini Sauce: In the jar of a blender combine all of the ingredients and puree until smooth and creamy. Season to taste with kosher salt.
  2. For the salmon: In a heavy skillet, heat the 2 tablespoons of coconut oil over medium high heat. Sprinkle the salmon with kosher salt on both sides.
  3. Place the salmon pieces skin-side down in the pan. Cook without moving for about 2 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through in the center, about 4 minutes total.
  4. Place each piece of salmon into a piece of butter lettuce and add a slice of avocado, thin slices of radish, a sprinkle of green onions, fresh cilantro and then drizzle with a spoonful of cilantro tahini sauce.