Salmon and Avocado Slaw Lettuce Wraps From Gaby Dalkin

This recipe exhibits ideal balance, with a double portion of avocados—incorporated into the crispy slaw and sliced as a garnish—ensuring each bite remains refreshingly gratifying.

Photo by JULIA GARTLAND

Serves 4

Ingredients

For the salmon

• 1 pound wild-caught salmon, patted dry, pin bones removed

• 2 teaspoon olive oil

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• Freshly squeezed lime juice, to taste

Flaky sea salt, to taste

For the slaw

• 1/3 medium head green cabbage, shredded (about 1 cup)

• 1/3 medium head red cabbage, shredded (about 1 cup)

• 1/3 medium yellow onion, thinly sliced

• 1/2 large ripe California Avocado, peeled and seed removed

• 1 teaspoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1/2 teaspoon kosher salt

• 1/2 cup apple cider vinegar or red wine vinegar

For serving

• 12 large butter lettuce leaves

• 1 1/2 large ripe California Avocados, peeled, seeded, and sliced

• 2 tablespoon chives, roughly chopped

• Freshly cracked black pepper, to taste

• Kosher salt, to taste

• Fresh cilantro, for serving

• Lime wedges, for serving

Instructions

• Apply olive oil to the fish and season it with salt and pepper.

• Preheat a grill pan or cast-iron skillet on the stove (or outside grill) to medium-high heat. Place the salmon skin-side down and cook until it can be readily flaked, approximately 7 to 10 minutes in total.

• Upon cooking the fish, take it from the fire and enhance it with lime juice and a dusting of flaky sea salt. Allocate separately.

• In a compact blender or food processor, combine the avocado, oregano, red pepper flakes, salt, and apple cider vinegar, and pulse until smooth. To achieve a pourable consistency, gradually incorporate water, adding one tablespoon at a time until the required texture is attained.

• Add the avocado-vinegar sauce to a large bowl containing the shredded cabbage and onion, then mix to amalgamate. Evaluate the flavor and modify the spice as necessary. Allocate separately.

• Carefully separate the fish into sizable pieces with a fork, discarding just the skin. Eliminate epidermis. Position butter lettuce on a substantial platter, thereafter incorporate sizable flakes of the fish. Distribute several tablespoons of the slaw inside each wrap, then evenly allocate the avocado slices among them. Adorn with chives, pepper, salt, and cilantro. Accompany with lime wedges on the side.