alive logo

Deli-Style Salmon Lettuce Wraps

Serves 4


    Deli-Style Salmon Lettuce Wraps

    Inspired by the flavours of your local deli, this quick and easy salmon wrap is a hearty, no-cook, economical lunchtime option when it’s just too hot to cook.


    Deli-Style Salmon Lettuce Wraps


    • 2 - 213 g cans wild salmon, drained
    • 2 stalks celery, diced
    • 1 cup (250 mL) fresh or frozen and defrosted green peas
    • 1/4 cup (60 mL) diced dill pickles
    • 2 Tbsp (30 mL) chopped fresh dill
    • 1/4 cup (60 mL) mayonnaise or plain Greek yogurt
    • 5 tsp (25 mL) lemon juice
    • 1/4 tsp (1 mL) ground black pepper
    • 1/8 tsp (0.5 mL) salt
    • 1 head butter lettuce or radicchio, leaves left whole


    Per serving:

    • calories300
    • protein25g
    • fat19g
      • saturated fat3g
      • trans fat0g
    • carbohydrates8g
      • sugars3g
      • fibre2g
    • sodium364mg



    In large bowl, mash salmon with fork until your desired consistency. Stir in celery, peas, pickles, and dill.


    In small bowl, whisk to combine mayonnaise or yogurt, lemon juice, pepper, and salt, and then fold into salmon mixture.


    Serve salmon salad in lettuce or radicchio cups.


    Tip: Exchange the salmon for canned tuna, leftover cooked chicken breast, or canned chickpeas.



    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.