Thai Keto Salmon Lettuce Wraps

Thai · 30 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 1 lb Fresh salmon fillet
• 8 large leaves Iceberg lettuce leaves
• 2 tbsp Coconut aminos
• 1 tbsp Lime juice
• 2 cloves Garlic
• 1/4 cup chopped Fresh cilantro
• 1/2 tsp Red chili flakes
• 1 large Avocado
• 1 tbsp Olive oil

Method

1. Preheat a skillet over medium heat and add olive oil.
2. Season the salmon fillet with a pinch of salt, garlic (minced), and red chili flakes.
3. Cook the salmon for about 4-5 minutes per side until flaky and cooked through. Let cool slightly, then flake into bite-sized pieces.
4. While the salmon cooks, prepare the lettuce leaves by washing and drying them carefully.
5. In a small bowl, combine coconut aminos, lime juice, and chopped cilantro to make a quick dressing.
6. Slice the avocado thinly.
7. Assemble each lettuce leaf by adding a few pieces of flaked salmon, avocado slices, and a drizzle of the cilantro-lime dressing.
8. Serve immediately as fresh, keto-friendly salmon lettuce wraps.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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