Salmon Lettuce Wraps with Bacon

This is a square picture of a salmon lettuce wrap ready to eat.

5 from 1 vote

Packed with delicious flavors and textures, these salmon lettuce wraps are insanely good! Butter lettuce cups, rice, crispy bacon, tomatoes, avocado, cucumber and red onions tossed in an easy, tangy vinaigrette and topped with flaky seasoned salmon.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 451.7kcal

Author: Priscilla Lawrence

Equipment

Ingredients

For the lettuce wraps

10-12 butter lettuce leaves
2-3 Persian cucumbers about 1 cup diced, or English cucumber
¼ cup finely chopped red onion
8-10 cherry tomatoes quartered
1 avocado chopped
2 slices cooked bacon chopped, crispy
½ cup cooked rice
1 tablespoon fresh chives chopped finely

For the salmon

1 - 1½ pounds salmon
1 drizzle avocado oil or olive oil
½ teaspoon smoked paprika
salt
black pepper

For the dressing

2 tablespoons avocado oil or olive oil
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic minced
salt
black pepper

Instructions

Before starting this recipe, know that you need some cold or room-temperature cooked rice ready to go, cooked crispy bacon, and large dry clean lettuce leaves.
Dice all the veggies small, and add to a bowl. Whisk the salad dressing together then add to the veggies and gently toss. Place the bowl in the fridge.
Prepare the oven by making sure you have a rack in the middle. Turn broil on high.
Place the salmon filets onto a baking sheet. Pat dry with paper towels. Drizzle with a little bit of oil, then sprinkle smoked paprika, salt and pepper.
Place the baking sheet on the middle rack and broil salmon filets for 7 to 9 minutes depending on thickness. Keep an eye on them so they don't burn, turn broil down a bit if needed. Then remove from oven, drizzle fresh lemon and let rest for a couple of minutes. Then flake the salmon with a fork away from the skin, checking for hidden bones.
Assemble the lettuce wrap starting with butter lettuce leaves. Then top with a bit of rice.
Remove the veggies from the fridge, stir. Then top with a spoon for the veggies mix.
Top with chopped bacon.
Top with the flaked salmon, a squeeze of fresh lemon juice and fresh chopped chives. Serve and enjoy!

Notes

Salmon: the cooking time will vary by a few minutes depending on the kind and thickness of the salmon filets. Salmon is fully cooked once the internal temperature has reached 145° when checked with a thermometer.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition