My F&W
quick save (...)

Asian Salmon Lettuce Cups

  • TOTAL TIME: 10 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD

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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.