I’ve been experimenting using pistachios with different foods the past week. This salmon lettuce wrap with pistachio cream turned out so delicious I just had to share. Pistachios are a common snack in our house and a bag doesn’t usually last that long. We usually just eat them right out of the shell or throw them onto salads. I had a few bags I needed to use up and this cream sauce was the perfect way to do it!
I eat salmon a few times each week and I’m ALWAYS looking for ways to change it up. This pistachio cream sauce hit the spot! I love most nuts, but pistachios are a favorite. The flavor is unique and you can snack on these guys without overdoing it. A one-ounce serving of pistachios is 49 nuts – more nuts per serving than any other snack nut! Those 49 nuts contain just 160 calories, and research suggests that eating pistachios has been linked to better weight loss outcomes, lower body fat, and reduced waist circumference. Click here to read more about pistachios and weight management, in addition to other health benefits.
If you love wraps (or tacos) my salmon with pistachio cream sauce rivals anything you’ll get at a restaurant — and I’m thinking it’s likely better for your health, too. It’s so tasty I made extra salmon just to eat the leftover sauce. If you’re a lettuce wrap fan like myself, I think you’ll love this sauce, too. Give it a try!
And if you love pistachios in the shell, check out this post using pistachios as a delicious pairing that’s perfect for party snacking!
Salmon Lettuce Wraps with Pistachio Cream
Ingredients
- 1 avocado
- 4 leaves Boston Bibb lettuce
- 4 slices salmon
- chili powder
- 1/3 cup pistachios
- 1/4 cup 2% plain Greek yogurt
- 1/4 cup fresh cilantro chopped fine
- 1 Tbsp lemon or lime juice
- 1/2 clove garlic
- salt to taste
Instructions
- Place salmon pieces onto cooking sheet lined with aluminum foil. Spray with cooking spray and coat with fresh lemon. Season with salt and chili powder. Place in broiler for 6-7 minutes. While salmon is cooking, place whole pistachios into blender and blend until nuts resemble chunky sand (kind of like chunky peanut butter size). Reserve 2 tablespoons of pistachios to sprinkle on top of wraps. Add yogurt, salt, garlic, lemon/lime juice, and cilantro to blender and blend until desired smoothness. Remove from blender. Place mixture into the corner of a snack size baggie and snip tip with scissor. Place salmon onto lettuce leaves and top with avocado slices. Squeeze pistachio cream onto salmon. Sprinkle with reserved chopped pistachio pieces.
