- 1 head lettuce, such as red leaf or butter
- 1 small cucumber
- 1 pt Harmons corn and black bean salad
- 4 Tbsp mayonnaise
- 1/2 lemon, zested and juiced
- 1/2 tsp smoked paprika
- Salt and freshly ground pepper
- Vegetable oil
- 2 (6 oz) salmon fillets
Wash lettuce and separate into whole leaves. Peel and slice cucumber lengthwise into slices.
To make the aioli, combine ingredients and season with salt and pepper. Set aside.
In a frying pan over medium heat, add 1 tablespoon oil. Once oil shimmers, add salmon. Season with salt and pepper and cook until a crust has formed, 3-4 minutes. Flip and continue to cook for an additional 4 minutes. Let rest 5 minutes. Break each piece into 2 pieces.
Wrap salmon in lettuce leaves. Top with aioli and serve with cucumber slices and corn and bean salad.