Mix all the ingredients for the mango salsa and set it aside to let the flavors meld.
Place all the ingredients for the avocado coconut cream in a blender and blend until smooth. Scoop the cream out of the blender and into a serving dish.
Preheat the grill on high heat.
While the grill is heating up, drizzle the salmon with avocado oil and sprinkle generously with sea salt. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill.
Place the salmon on the grill and immediately lower the heat to medium. Cook until the salmon is barely done, just starting to flake but with some softness left and a bit of translucent pink in the middle. This normally takes 8-12 minutes for a 1-pound fillet.
While the salmon is cooking, pull the lettuce apart into individual leaves. Wash and dry it in a salad spinner.
When the salmon is done serve it with the lettuce wraps, mango salsa, and the avocado coconut cream.
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Notes
Tip: the reason I like to prepare most of the recipe before grilling the salmon, is so I can keep an eye on it. Fresh, ocean-caught fish is expensive so I try to give it my full attention because every time I turn my back it overcooks!This recipe is a high-protein dinner, but you can make these lettuce wraps to serve 4 instead of 2 and add freshly steamed rice to bulk up the wraps. In this case, I recommend using 2 heads of butter lettuce.