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Ingredients

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

Directions

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.