Light Poached Salmon Lettuce Wraps with an Apricot Dipping Sauce
Prep time
Cook time
Total time
Recipe from Nourish This, by Kristin O’Connor View the Live Demo of Kristin preparing this recipe
Serves: 4 servings
  • 1 lb wild salmon
  • 1¼ cups orange juice
  • 1¼ cups vegetable broth, low sodium
  • 1 lime, zest and juice
  • 1 tablespoon while peppercorns
  • 2 sprigs fresh mint
  • 1 sprig fresh dill
  • dash large grain sea salt and fresh cracked black pepper
  • 1 head boston bibb lettuce
  • ½ cup cucumber, sliced
  • ½ cup orange bell pepper, sliced
  • ½ cup snow peas, sliced
  • ¼ cup slivered almonds
Apricot Dipping Sauce:
  • ½ cup pure apricot spread (no sugar added)
  • ¼ cup rice vinegar
  • ½ teaspoon ground ginger
  • pinch fresh cracked red pepper
  1. Pre-heat oven to 350 degrees.
  2. Start by heating a deep skillet over medium. Add in poaching liquid, orange juice and vegetable broth along with the zest and juice of one lime, peppercorns, mint and dill. Cover and let simmer for at least 5 minutes.
  3. In the meantime, season your wild salmon well with sea salt and fresh cracked pepper. Place the fish skin side down in the poaching liquid, cover and let simmer for about 12 minutes (could be longer depending on the thickness of the fish).
  4. Heat a small saucepan over medium heat and add all of the apricot dipping sauce ingredients. Let the ingredients melt together become combined (should take about 2-3 minutes). Pour into a bowl for dipping.
  5. Once you take the salmon out of the poaching liquid, you can either put it on a plate and serve it family style or divide it into individual portions.
  6. How to eat it?! Take your lettuce cup and add a piece of salmon and a little of any topping you might like, drizzle with the apricot dipping sauce and fold your lettuce around the toppings like a burrito and dig in!
Nutrition Information (amount per serving):

Calories 196, Total Fat 8g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 29mg, Sodium 57mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 10g, Protein 14g, Vitamin A 33%, Vitamin C 107%, Calcium 6%, Iron 10%, Vitamin K ~59%
Recipe by Go Dairy Free at