Description
These Blackened Salmon Lettuce Wraps with Avocado Crema are a delicious, keto-friendly, low-carb, and gluten-free meal perfect for a quick and healthy lunch or dinner. The salmon is seasoned with a smoky, spicy blackened seasoning and baked to perfection, then wrapped in crisp butter lettuce and topped with a creamy, tangy avocado crema and fresh jalapeño slices for a burst of flavor and freshness.
Ingredients
For the Lettuce Wraps
- Butter lettuce – enough for 4 servings (2-3 layers per wrap)
- Fresh jalapeño slices – for topping
- Cilantro – for topping
For the Avocado Crema
- 2 avocados, skin and pit removed
- 1 cup sour cream
- 3 fresh garlic cloves, peeled
- ½ teaspoon kosher salt
- ¼ cup cilantro, stems included
- ¼ cup chives
- ½ of 1 fresh jalapeño, seeds included
- 1 lime, juiced
- 2 tablespoons water
For the Blackened Salmon
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cayenne powder
- ½ teaspoon kosher salt
- 1 pound salmon, skin removed, cut into 1-inch pieces
- 1 lime, juice and zest for topping
Instructions
- Preheat Oven: Preheat your oven to 400° F (204° C) to get it ready for baking the salmon.
- Prepare Salmon: Cut the salmon into 1-inch pieces and place them into a small mixing bowl.
- Make Blackened Seasoning: In a separate dish, combine kosher salt, smoked paprika, chili powder, black pepper, garlic powder, and cayenne powder to create the blackened seasoning blend.
- Season Salmon: Toss the salmon pieces well in the blackened seasoning blend, ensuring every piece is evenly coated with the spices.
- Arrange on Baking Sheet: Spread the seasoned salmon bites out on a baking sheet in a single layer for even cooking.
- Bake Salmon: Place the baking sheet in the preheated oven and cook for 5 to 7 minutes, or until the salmon reaches an internal temperature of 135° F (57° C). Note that the salmon will continue cooking after removal from the oven, raising the internal temperature slightly.
- Finish with Lime: Once cooked, drizzle the salmon bites with fresh lime juice and sprinkle with lime zest for a bright, fresh flavor.
- Make Avocado Crema: In a blender, combine the avocados, sour cream, garlic cloves, kosher salt, cilantro, chives, jalapeño (with seeds), lime juice, and water. Blend for 20-30 seconds until creamy and smooth.
- Assemble Wraps: Take 2 to 3 layered butter lettuce leaves as the base or ‘shell’ for the wraps. Portion the blackened salmon onto the lettuce leaves, then top with fresh jalapeño slices, cilantro, and a generous spoonful of avocado crema.
- Serve and Enjoy: Serve the wraps immediately while the salmon is warm and the crema is cool for a perfect balance of flavors and textures.
Notes
- For extra heat, add more jalapeño or cayenne powder to the blackened seasoning or avocado crema.
- Make sure not to overcook the salmon; it should be moist and tender inside.
- Butter lettuce works best as the wrap base due to its broad, flexible leaves that hold the fillings well.
- You can prepare the avocado crema ahead of time and store it in the refrigerator for up to a day to save time.
- If lime is not available, lemon juice can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
