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Blackened Salmon Lettuce Wraps

Blackened Salmon Lettuce Wraps

Chef Will McCray | Beaver Street Fisheries


  • 8 oz salmon fillet
  • Butter lettuce
  • ¼ C mango, diced
  • ¼ C pineapple, diced
  • ¼ red onion, diced
  • ½ plum tomato, diced
  • ½ jalapeño, diced and seeded
  • 2 Tbsp Chef Paul's blackening spice
  • 1 Tbsp cilantro leaves, chopped
  • 1 lime, zest of juice
  • Olive oil, as needed
  • Salt and pepper to taste

Cilantro Lime Sauce

  • 1 Tbsp cilantro, chopped
  • ¼ C mayonnaise
  • 1 lime, zest of juice
  • Salt and pepper to taste

In food processor or blender, combine until smooth.


  1. Preheat grill or grill pan to medium-high heat. In a mixing bowl, combine mango, tomatoes, pineapple, jalapeño, cilantro and lime juice, and season with salt and pepper. Season fish with salt and pepper on both sides and coat one side of the fillet with blackening spice. Grill for 3 minutes to 4 minutes per side, until done. Set aside to cool.
  2. When slightly cool, chop into large chunks. Add to the reserved salsa and fold gently as to not break up the fish. Spoon mixture into the middle of the lettuce leaves and drizzle with cilantro lime sauce.