Ingredients
- 1 7 ½ ounce can boneless, skinless, sockeye salmon, drained
- 3 tsp Dijon mustard
- 2-3 tsp freshly squeezed lemon juice
- 1 tsp extra-virgin olive oil
- Pinch of cayenne
- Pinch of sea salt
- 1 celery stalk finely chopped
- ¼ cup sliced green onions or radishes
- 2 T finely chopped flat-leaf parsley
- 8 butter or red leaf lettuce leaves
Directions
- Put the salmon is a bowl and break into small pieces with a fork.
- Stir in the mustard, lemon juice, olive oil, cayenne pepper, salt, celery, green onions and parsley.
- If needed, adjust the flavors with lemon juice and a pinch of salt.
- To serve, spoon a bout ¼ cup portion of the salmon mixture into a lettuce leaf.
- Wrap the lettuce around the salmon like a burrito, and enjoy!
Yields 4 servings (2 lettuce wraps each)
Nutrition Information per serving: Calories 91; Total Fat 4g; Saturated Fat 1g; Carbohydrate 2g; Fiber 1 g; Protein 12g; Sodium 409mg.
Recipe adapted from The Cancer Fighting Kitchen, by Rebecca Katz, 2009