Recipe Courtesy of Chef Abby Fammartino
Yield: 6 servings
2 heads butter lettuce
3/4 lb. wild salmon
1 handful snap peas
2 cans Oregon blueberries
2 inch piece of ginger
2-3 cloves garlic
1/3 cup lime juice or rice vinegar
1 T. siracha/chili sauce
1/2 t. sea salt
1 T. coconut oil
1 handful each basil and cilantro, finely chopped
Place all the ingredients for the chutney in a pan except for the basil and cilantro. You will add the herbs in just before serving.
Bring the chutney to a boil over high heat in a saucepan, and reduce for 10-15 minutes, or until the chutney coats the back of a spoon.
Using a potato masher or slotted spoon, mash the blueberries in the chutney to desired consistency.
Shred vegetables, place in a bowl and add rice vinegar and salt, to taste.
Wash and dry lettuce, and break off cups for filling with salmon and vegetables.
Salt and pepper the salmon. Heat a pan with 2 T. coconut oil over medium high heat, and cook the salmon flesh side down, 5-6 minutes. Flip and cook an additional 6 minutes or until flaky yet moist.
Place some salmon and vegetables in each lettuce cup and top generously with the chutney.
Tags: Blueberries, Blueberry Chutney, Salmon