Salmon Lettuce Wraps

Salmon Lettuce Wraps

1 lb. salmon fillets, skin on
Olive oil, for drizzling
Seasoning rub: 1 tsp. each- cumin, chili powder, brown sugar, salt
1 cup chicken or vegetable broth
8 lettuce leaves

1/4 cup Hellman’s mayonnaise
1/4 cup plain yogurt
Red pepper flakes, to taste
Fresh lime zest and juice
1/2 tsp. cumin
Pinch of sweetener and salt
Cilantro, for garnish

Place rack into pressure cooker pot; top with a few squares of parchment paper, then spray parchment with bit of nonstick spray. Drizzle fillets with bit of olive oil; combine spices with brown sugar and salt; then rub this mixture all over the oiled fillets. Place fillets on top of the parchment in the pot; add broth to pot, cover with lid and lock into place. Choose high setting and set timer for 5 minutes; when timer goes off, use a quick release , then remove lid. Meanwhile, combine sauce ingredients in a small bowl. To serve, flake fillets apart, then place salmon onto lettuce leaves; drizzle with sauce, then garnish with fresh cilantro. Makes 8 lettuce wraps.

Now You’re Cookin’,
Chef Alli

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