1 large fillet of wild caught salmon
1/4 cup mayonnaise or so
1 can of chipotle peppers (use only a few peppers, you can add more or less to your spicy threshold)
salt
1 jicama, chopped or diced
1 head of cabbage or other sturdy green leaf
Grill the salmon until it is cooked to your liking. Chop up the chiptole peppers (primal disclaimer:the brand that I use has a little bit of vegetable oil and wheat flour in the adobo sauce that they are in, but I would love to find a brand that does not have this). Add them to the mayonnaise (either make it yourself or buy the brand Spectrum, otherwise the mayo will probably have sugar in it). Place a piece of salmon on a cabbage leaf and spread the sauce on top of it. Top with jicama and season with salt if desired.
Another fun way that we like to do this dish is to chop the salmon up and mix it in with the mayo and chipotle, as if you are making tuna salad or something like that. Then we use a "spiralizer" to turn the whole jicama into jicama noodles. We then put the noodles on a plate and top with a large dollop of the salmon mixture.
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