Whole 30: Recipe Alert

 Cilantro Citrus lettuce wraps with Wild Sockeye

organic ingredients used whenever possible
(Serves 2)


Ingredients

1 fresh Sockeye Filet
4-6 large red leaf lettuce leafs
1/2 avocado (optional)
1/2 tbs coconut oil
1/2 while onion  (finely chopped)
1/2 red bell pepper (finely chopped)
1/2 an orange bell pepper  (finely chopped)
1 orange (squeezed for the juice)
1 lime (zested and juiced)
1tbs ground cumin
1/2 tbs ground coriander
1/2 tbs chilli powder
1/2 tsp Himalayan salt
sprinkle of cayenne (optional
cracked pepper to taste
cilantro (a handful for garnish)

Method:

Wash lettuce and put aside. Chop peppers & onions and then sautee in a small pan on med. to low heat with 1/2 tbs coconut oil (ready when onions are translucent). Turn pan off, set aside. Toss the cooked peppers and onions with the orange & lime juice, zest, cumin, coriander, chilli powder, salt, cayenne (optional), & pepper (optional). Prepare salmon filet in a baking safe dish (glass preferred). and let marinade in this mixture for 15 minutes. Preheat oven to 350C, then bake uncovered for 35-40 minutes.

I served mine cut into 'lil steaks' (marinade still thick on top), on top of lettuce leafs, with sliced avocado, garnished with cilantro. I added hot sauce to mine, also my kids had theres with rice as well, but I kept mine Whole 30 approved;) Enjoy!

xoxoxo
-Steph