Technically this is a sandwich recipe, out of one of my Barefoot Contessa cookbooks. But I adjusted it to make it into a lettuce wrap, as we will not be having ciabatta rolls this month. The results are a little unwieldy but very tasty. And if you’re eating bread? Feel free to add it.
24 oz salmon, cut into 4 fillets
4 large lettuce leaves, for wrapping
8 slices bacon
salt and pepper
a couple handfuls arugula
1/2 red onion, minced
2 garlic cloves, minced
1 jalapeno, seeded and minced
juice of 2 limes, or 1 lime and 1 lemon
4 scallions, chopped
Cook bacon. The recipe recommends doing in this in the oven, but skillet or microwave is fine. Set aside to drain.
Make guacamole with avocado, red onion, garlic, jalapeno, lime and scallion. Set aside. Preheat oven to 400.
Heat cast iron skillet for 5 minutes. While you’re doing that, season salmon with salt, pepper and rub olive oil on both sides.
Sear salmon for 2 minutes skin side up. Flip and sear another 2 minutes. Put in oven and cook another 3 minutes.
Remove from oven and put salmon on plate. Cover with foil and let rest for 10 minutes.
Assemble wraps by putting some guac on the lettuce leaves, then layering salmon, bacon and arugula on top, then topping with more guacamole. Serves 4.