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pan-seared salmon in rice wraps

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Servings: 2

Cost: $2.29 /serving

Author : JJ Virgin

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Ingredients

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1 tsp red palm fruit oilsustainably farmed 2 wild-caught king or sockeye salmon fillet 1/4 tsp sea salt 1/8 tsp ground black pepper 1/2 ripe avocadosliced 1 tbsp chopped basil 3 tbsp lemon-Dijon vinaigrette 2 rice wraps

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Instructions

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Heat the oil in a medium nonstick skillet over medium-high heat.Season the salmon with salt and pepper and add to the skillet and cook until fish flakes easily with a fork, about 5 minutes per side.Meanwhile, combine the avocado and basil in a small bowl.Place a rice wrap on each of two plates.Top each wrap with 1 salmon fillet and the avocado mixture.Drizzle the vinaigrette over the top of each and serve warm or at room temperature.