{recipe} Salmon Lettuce Wraps with Pistachio Cream


  • 1 avocado
  • 4 leaves Boston Bibb lettuce
  • 4 slices salmon
  • chili powder
  • 1/3 cup pistachios
  • 1/4 cup 2% plain Greek yogurt
  • 1/4 cup fresh cilantro chopped fine
  • 1 Tbsp lemon or lime juice
  • 1/2 clove garlic
  • salt to taste


  1. Place salmon pieces onto cooking sheet lined with aluminum foil. Spray with cooking spray and coat with fresh lemon. Season with salt and chili powder. Place in broiler for 6-7 minutes. While salmon is cooking, place whole pistachios into blender and blend until nuts resemble chunky sand (kind of like chunky peanut butter size). Reserve 2 tablespoons of pistachios to sprinkle on top of wraps. Add yogurt, salt, garlic, lemon/lime juice, and cilantro to blender and blend until desired smoothness. Remove from blender. Place mixture into the corner of a snack size baggie and snip tip with scissor. Place salmon onto lettuce leaves and top with avocado slices. Squeeze pistachio cream onto salmon. Sprinkle with reserved chopped pistachio pieces.