Sometimes you need something quick, easy and a little bit messy to make dinner during summer, especially summer in Dubai, bearable. I ended up baking a piece of salmon and using it in two different recipes. Does that count as meal prep? Please say yes. These salmon lettuce wraps are both dairy and gluten free as well as veggie loaded which is what makes them messy to eat but so good!
Next time I would probably use a broader leafed lettuce like iceberg or butterhead. If you need an update on your lettuces check this out.
Now let’s get onto the recipe and how I prepared the salmon.
500 gr salmon filet
1/4 lemon sliced
4-6 large lettuce leaves
2 tomatoes, finely chopped
1 yellow pepper, finely chopped
1 carrot, grated
1 small red chili, finely chopped
2 tbsp mayonnaise
2 cloves garlic, crushed
1 tbsp oat milk, or similar
Salt and pepper to taste
Place the salmon filet on a aluminum foil covered backing sheet. Cover the salmon in the lemon slices and sprinkle with salt and pepper. Close the aluminum foil to make a package. Bake in the middle of the oven at 180c for 25 minutes or until done.
To make the dressing mix the crushed garlic, mayonnaise and oat milk in a small container, add salt and pepper if you like and leave in the fridge.
Thoroughly wash and pat dry the lettuce leaves and set on a serving plate. Evenly distribute the chopped tomatoes and yellow peppers on the leaves. Top with the grated carrots. Once the salmon has cooled down take half of the salmon and set aside in an airtight container in the fridge (this will be used for the upcoming recipe). The remaining salmon can be shredded and evenly distributed on the lettuce boats. Drizzle the dressing on top and garnish with the chopped chilies.
Serve immediately and with plenty of napkins. Serves 3-4.