• 1 lb wild Alaskan salmon fillets
  • 1 ½ cups cherry tomatoes, quartered
  • 1 avocado, diced
  • 1 cup cubed pineapple
  • 2 green onions, thinly sliced
  • 1 jalapeno pepper, seeded and minced
  • ¼ cup fresh mint, chopped
  • ½ lime, juiced
  • ¼ tsp sea salt
  • 12 large lettuce leaves


  1. Place salmon, 5 cups of water, and a couple pinches salt in a large saucepan. Bring to a very slight simmer, with just a few bubbles breaking the surface, and cook for 8 minutes or until fish is cooked through. Remove fish with slotted spoon and gently break apart flesh with a fork.
  2. In a large bowl, toss together tomatoes, avocado, pineapple, green onion, jalapeno, lime juice and salt.
  3. Divide salmon among lettuce leaves and top with salsa.
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