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5 from 1 vote

Endive Spears with Chipotle Salmon

A bit smoky, sweet, tangy, and rich, this raw salmon appetizer is a Mexican-inspired appetizer that comes together quickly and easily.
Course Appetizer, Main Course
Cuisine Latin American, Mexican
Keyword appetizer, dairy-free, easy, endive, fast, Latin American, main, mexican, no-cook, nut-free, salmon, seafood
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 185kcal
Author Jenny Ross

Ingredients

  • 4 cloves garlic roasted, optional
  • 2 teaspoons chipotle in adobo
  • 1/4 cup mayonnaise such as Primal Kitchen
  • 1 tablespoon lime juice 1 lime, or more to taste
  • 1 tablespoon coconut aminos
  • 1 pound salmon diced into 1/4-inch pieces
  • salt to taste
  • 1/4 cup cilantro chopped, plus more for garnish
  • 1/4 small red onion cut into ¼-inch pieces
  • black sesame seeds for garnish
  • 3 endive heads broken into individual leaves

Instructions

  • Combine the garlic, chipotle, mayonnaise, lime juice, and coconut aminos in a large bowl. Add the salmon and toss to coat. Season to taste with ~1 teaspoon of salt and spoon onto endive leaves. Arrange on a plate and garnish with the cilantro, red onion, and sesame seeds. Serve immediately.

Notes

Protein:Energy Ratio: 1.14
Nutrition if serving as a main: Calories: 554 cal, Carbs: 10g, Fiber: 3g, Fat: 35g, Protein: 47g, Protein:Energy Ratio: 1.14
Nutrition if serving as a main without endive: Calories: 540 cal, Carbs: 6g, Fiber: 1g, Fat: 35g, Protein: 46g, Protein:Energy Ratio: 1.15

Nutrition

Calories: 185kcal | Carbohydrates: 3g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 172mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg