Combine mayonnaise, dried dill, honey, Dijon mustard, 1/2 teaspoon salt, and black pepper in a medium bowl. Stir in 1/2 small chopped red onion and chopped salmon; marinate in the refrigerator for 10 minutes.
Skip the bread at lunch and try these quick and easy salmon lettuce wraps topped with homemade mango and jalapeno salsa.
Get recipes—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).
Servings and Ingredients
|¼ c. Hy-Vee mayonnaise|
|1 tbsp. dried dill|
|2 tbsp. Hy-Vee honey|
|¾ tsp. Hy-Vee salt, divided|
|½ tsp. Hy-Vee ground black pepper|
|½ small red onion, minced, plus 2 tbsp. chopped; divided|
|4 (4-oz. each) skinless salmon fillets, chopped|
|2 avocados, peeled, pitted, and chopped|
|½ c. Hy-Vee frozen mango, thawed|
|1 fresh jalapeno pepper, seeded and sliced|
|2 tbsp. fresh Italian parsley, chopped; plus additional for garnish|
|1 tbsp. fresh lemon juice|
|1 tbsp. Hy-Vee vegetable oil|
|8 butterhead lettuce leaves|
Things To Grab
- 2 medium bowls
- 12-inch nonstick skillet
- Meat thermometer
For salsa, combine avocados, mango, jalapeno, 2 tablespoons chopped red onion, parsley, lemon juice, and 1/4 teaspoon salt. Set aside.
Heat vegetable oil in a 12-inch nonstick skillet over medium heat. Add salmon; cook 4 to 5 minutes or until an internal temperature reaches 145 degrees. Remove from heat.
Spoon salmon mixture into butterhead lettuce cups; top with salsa. Garnish with additional chopped parsley, if desired.
Amounts Per Serving
- Total Fat: 45g
- Cholesterol: 70mg
- Sodium: 600mg
- Total Carbohydrates: 23g
- Protein: 26g