Creole Salmon Lettuce Wraps

• 12 whole Medium Lettuce Leaves (butter Or Green Leaf Work Well)
• 1 pound Uncooked Wild Alaskan Salmon, With Or Without Skin
• 3 dashes Lemon Pepper Seasoning
• 3 dashes Creole Seasoning (like Tony Chachere's)
• 1 pinch Salt
• 2 Tablespoons Butter
• 1 whole Medium Summer Squash (zucchini, Crooked-neck, Or Yellow)
• Oil, For Brushing On The Squash
• 1 whole Medium Tomato Seeded And Diced
• 1/2 whole Red Bell Pepper, Seeded And Diced
• 1/2 cups Chopped Yellow Onion
• 1/4 cups Chopped Fresh Cilantro
• 1 whole Lime (juice Only)
• 1 pinch Each, Salt And Pepper (to Taste)
• 23 cups Sour Cream, Plain Yogurt, Or Greek Yogurt
• 2 Tablespoons Milk
• 1 whole Green Onion, Sliced Thinly
• 1/4 teaspoons Creole Seasoning (like Tony Chachere's)
• 1 pinch Each, Cumin, Salt, And Pepper, To Taste

1. To prepare the salmon: Preheat grill (or grill pan) to medium-high heat.
2. Place salmon fillets on one half of a large piece of foil (large enough to wrap it in).
3. Sprinkle with lemon-pepper, Creole seasoning, and a pinch of salt.
4. Divide the butter into 3 or 4 pieces and place on top of the salmon in different places.
5. (No need to spread it.)
6. Fold the other half of foil on top of the salmon, pinching the sides together.
7. Place the packet on the grill for 10-15 minutes, depending on the thickness of the fillets.
8. Salmon should be mostly cooked through with a spot or two of dark pink on top.
9. Remove from heat and let it sit for about 10 minutes before unwrapping.
10. To prepare the salsa: Slice the squash lengthwise into 1/2-inch pieces.
11. Brush both sides of each piece with oil and place on the hot grill.
12. (You can also do this on a sheet pan in a 425 degree F oven.)
13. Grill squash for about 3-4 minutes per side until dark grill marks form and squash is tender.
14. Remove from the grill and set aside to cool slightly.
15. Then dice squash and combine with the remaining salsa ingredients.
16. Cover and refrigerate until ready to use.
17. To prepare the cream: Combine all of the cream ingredients and adjust seasonings to suit your taste.
18. Cover and refrigerate until ready to use.
19. To assemble lettuce wraps, places some cooked salmon chunks in a lettuce leaf.
20. Top with salsa and cream.
21. Makes about 4 servings (about 3 wraps per person).

butter, salmon, lemon pepper, chachere, salt, butter, summer, tomato, red bell pepper, yellow onion, fresh cilantro, salt, sour cream, milk, green onion, creole seasoning, cumin

Taken from tastykitchen.com/recipes/main-courses/creole-salmon-lettuce-wraps/ (may not work)