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Salmon Lettuce Wraps with Mango Salsa

Salmon Lettuce Wraps with Mango Salsa
Hands On:
15 minutes
Total Time:
20 minutes


  • ¼ cup Hy-Vee mayonnaise
  • 1 tbsp dried dill
  • 2 tbsp Hy-Vee honey
  • 2 tbsp Hy-Vee Dijon mustard
  • ½ tsp Hy-Vee salt, divided
  • ½ tsp Hy-Vee ground black pepper, divided
  • ½ small red onion, minced, plus 2 tbsp. chopped; divided
  • 4 (4-oz.) fresh salmon fillets, chopped
  • 2 avocados, seeded, peeled, and chopped
  • ½ cup Hy-Vee frozen mango, thawed
  • 1 fresh jalapeno pepper, seeded, and sliced
  • 2 tbsp fresh Italian parsley, chopped; plus additional for garnish
  • 1 tbsp freshly squeezed lemon juice
  • ¼ tsp Hy-Vee salt
  • 1 tbsp Hy-Vee vegetable oil
  • 8 butterhead lettuce leaves
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Combine mayonnaise, dried dill, honey, Dijon mustard, salt, and black pepper in a medium bowl. Stir in ½ small chopped red onion and chopped salmon; marinate in the refrigerator for 10 minutes.
For salsa, combine avocados, mango, jalapeno, 2 tablespoons chopped red onion, parsley, lemon juice, and salt. Set aside.
Heat vegetable oil in a 12-inch nonstick skillet over medium heat. Add salmon; cook 4 to 5 minutes or until an internal temperature reaches 145°. Remove from heat.
Spoon salmon mixture into butterhead lettuce cups; top with salsa. Garnish with additional chopped parsley, if desired.

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