Salmon Lettuce Wraps

We have come to the conclusion that we may suffer from winter depression.  Lately the weather has been changing bit, it is at times, still coat weather and while some do, we have not broken out the flip flops yet, but it is getting warmer, the days are getting longer and the skies are so blue.  Our moods have lifted and we just cannot get enough of light refreshing food.  I think we went out to The Fish Market twice last week so we could indulge at the raw bar.  Over the weekend we fancied something tasty, light and from the sea (we are HUGE seafood fans).  So, we walked to our local market, oh it was so nice to walk, and found an incredible piece of salmon.  Thinking on our toes, we wandered over to the vegetable section and found ourselves being drawn to some beautiful and fresh red leaf lettuce.  It was like there was a spotlight, plus the mister just turned on, so the lettuce even had little drops of water.  We picked up some fresh mint, cilantro and limes and headed back home.

Salmon itself is mild, slightly sweet and has a buttery texture so we wanted to compliment the fish with a fresh and bright marinade made with lime and oregano.  (read: In the store, you can usually find two versions of oregano: Greek/Italian Oregano which is a bit milder and sweet and Mexican Oregano which is heartier and slightly bitter.  We have a Greek oregano in our kitchen, but both would work well in this dish). The marinade was meant to compliment the fish, not overpower or add too much extra flavor, we really just wanted a nice piece of seasoned fish.  Given the red lettuce that we found, we decided to create lettuce wraps adding avocado and a light cilantro mint cream.  The wraps were not the easiest thing to eat, we have to admit, but they were delicious and worth the extra challenge you are presented when you are almost done and forced to finagle a way to eat the last bite without anything dropping out and cream dripping on your shirt.  (If this scares you a bit, you could very easily turn this into a salad).  The final result is very tasty and extremely fresh and light, just what we had hoped for.

Pan Seared Salmon
serves 2-3 people

1 pound salmon, cut into approximately 1-inch by 3-inch fingers
1 lime
1/2 teaspoon oregano
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper

cilantro mint cream
lettuce leaves
avocado

Zest and juice the lime.  Add both the zest and juice, oregano, olive oil, salt and pepper to a bowl to create a marinade.  Pour the marinade over the salmon and allow to marinate covered for at least 30 minutes in the refrigerator.

Preheat a nonstick frying pan to medium heat.  Add the salmon “fingers” to the pan and allow to cook for 2 minutes on each side or until each side is seared and the middle of the salmon is just cooked.  The middle should be a light pink and moist.

Place a piece of salmon on to a lettuce leaf with a slice of ripe avocado and a drizzle of cilantro mint cream.  Wrap it up and enjoy.

Cilantro Mint Cream

3/4 cup lowfat sour cream
1/4 cup of cilantro leaves
1/4 cup of mint leaves
1/2 garlic clove, minced
1 tsp of lemon zest
1 tbs of fresh lemon juice
pinch of salt and pepper

Wash and roughly chop both the cilantro and mint leaves then add them along with the sour cream, garlic, lemon juice and zest to a food processor.  Pulse the food processor until the mixture is smooth and the garlic and herbs have been incorporated.  Salt and pepper to taste and pulse a few more times to incorporate.  Set aside.

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