<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 lb wild Alaskan salmon fillets</li>
<li>1 ½ cups cherry tomatoes, quartered</li>
<li>1 avocado, diced</li>
<li>1 cup cubed pineapple</li>
<li>2 green onions, thinly sliced</li>
<li>1 jalapeno pepper, seeded and minced</li>
<li>¼ cup fresh mint, chopped</li>
<li>½ lime, juiced</li>
<li>¼ tsp sea salt</li>
<li>12 large lettuce leaves</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place salmon, 5 cups of water, and a couple pinches salt in a large saucepan. Bring to a very slight simmer, with just a few bubbles breaking the surface, and cook for 8 minutes or until fish is cooked through. Remove fish with slotted spoon and gently break apart flesh with a fork.</li>
<li>In a large bowl, toss together tomatoes, avocado, pineapple, green onion, jalapeno, lime juice and salt.</li>
<li>Divide salmon among lettuce leaves and top with salsa.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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