Creole Salmon Lettuce Wraps

To prepare the salmon:
Preheat grill (or grill pan) to medium-high heat. Place salmon fillets on one half of a large piece of foil (large enough to wrap it in). Sprinkle with lemon-pepper, Creole seasoning, and a pinch of salt. Divide the butter into 3 or 4 pieces and place on top of the salmon in different places. (No need to spread it.) Fold the other half of foil on top of the salmon, pinching the sides together. Place the packet on the grill for 10-15 minutes, depending on the thickness of the fillets. Salmon should be mostly cooked through with a spot or two of dark pink on top. Remove from heat and let it sit for about 10 minutes before unwrapping.

To prepare the salsa:
Slice the squash lengthwise into 1/2-inch pieces. Brush both sides of each piece with oil and place on the hot grill. (You can also do this on a sheet pan in a 425 degree F oven.) Grill squash for about 3-4 minutes per side until dark grill marks form and squash is tender. Remove from the grill and set aside to cool slightly. Then dice squash and combine with the remaining salsa ingredients. Cover and refrigerate until ready to use.

To prepare the cream:
Combine all of the cream ingredients and adjust seasonings to suit your taste. Cover and refrigerate until ready to use.

To assemble lettuce wraps, places some cooked salmon chunks in a lettuce leaf. Top with salsa and cream.

Makes about 4 servings (about 3 wraps per person).