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Asian Salmon Lettuce Cups

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This recipe can easily be made using leftover Baked Salmon Fillets.

  1. 4 cooked 6-ounce salmon fillets at room temperature, skin discarded, salmon flaked into 1-inch pieces
  2. 3 tablespoons low-sodium soy sauce
  3. 2 teaspoons Asian sesame oil
  4. 2 teaspoons minced fresh ginger
  5. 2 scallions, thinly sliced
  6. 12 whole water chestnuts, coarsely chopped
  7. Small iceberg lettuce leaves, for serving
  1. In a medium bowl, gently toss the salmon with the soy sauce, sesame oil, ginger, scallions and water chestnuts. Spoon the salmon into lettuce cups and serve.
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