Asian Blueberry Chutney served on Wild Salmon and Summer Vegetable Lettuce Cups

Posted August 10th, 2012 in Main Dishes, Recipe

Photo Courtesy of Steven Wong Jr.

Recipe Courtesy of Chef Abby Fammartino

Yield: 6 servings

2 heads butter lettuce

3/4 lb. wild salmon

1 zucchini

1 carrot

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.


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