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Asian Salmon Lettuce Cups

Contributed by Melissa Rubel Jacobson

TOTAL TIME: 10 MIN
SERVINGS: 4

•BASIC-EASY
•FAST
•MAKE-AHEAD

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

slideshow More Salmon Recipes

4 cooked 6-ounce salmon fillets at room temperature, skin discarded, salmon flaked into 1-inch pieces
3 tablespoons low-sodium soy sauce
2 teaspoons Asian sesame oil
2 teaspoons minced fresh ginger
2 scallions, thinly sliced
12 whole water chestnuts, coarsely chopped
Small iceberg lettuce leaves, for serving

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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