Asian Lettuce Cups With Salmon & Cucumber

10m
Prep Time

15m
Cook Time

25m
Ready In

"These are really so easy; and, so delicious. Sticky, saucy, and spicy salmon fingers; tart and tangy cucumbers; all wrapped up a a buttery lettuce leaf. That's it. A perfect easy 'One Hand' appetizer. They do need a little time to marinate; but, otherwise, they cook in just minutes. Now, use fresh ginger and garlic ... it is worth it. Prep time does not include time for the salmon or cucumbers to marinate."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (281.2 g)
Calories 435
Total Fat - 17.2 g
Saturated Fat - 3.1 g
Cholesterol - 91.2 mg
Sodium - 930.9 mg
Total Carbohydrate - 29.7 g
Dietary Fiber - 1.5 g
Sugars - 24.4 g
Protein - 40.1 g
Calcium - 154.8 mg
Iron - 3.3 mg
Vitamin C - 5.2 mg
Thiamin - 0.4 mg

Step 1

Salmon Note: First, you need to cut your salmon into fingers. Basically, I cut the salmon into 1 1/4-1 1/2" sticks or fingers. it should be the size of of FRIED MOZZARELLA STICK - that is really the size you are looking for. You will be wrapping 1 salmon stick/finger; and, a few cucumbers slices in each lettuce leaf.

Step 2

Lettuce Note: Get a nice size head of buttery or soft lettuce; otherwise, you may end using 2 leaves per wrap. I used a Bibb or Boston lettuce.

Step 3

Orange Note: You use 1 orange for this - Cut the orange in half. Zest 1/2 for the marinade; and, juice the same half to use in the glaze. Then, cut the other half in wedges, as a garnish.

Step 4

Marinade ... I just use a ziploc bag; however, you can use a non-reactive dish or pan (glass) to marinate the salmon as well. Add all the ingredients to either the bag or bowl; and, mix to combine. Then, add the salmon; and, seal the bag, or cover the bowl with plastic wrap. Marinate the salmon for a good 30 minutes, up to 1 hour. Note - do NOT let it go past 2 hours.

Step 5

Cucumbers ... Mix the cucumbers, vinegar, salt and pepper together; and, marinate 30-60 minutes. Make sure the cucumbers are very thin sliced. As they marinate, the cucumber will soften.

Step 6

Glaze and Sesame Seeds ... As you marinate the salmon; prepare your lettuce leaves, glaze, and garnish. For the glaze, simply add everything to a small cup or measuring cup; mix, and set that to the side. Chop your scallions; and, toast your sesame seeds. To toast the seeds - simply add them to a small pan over medium high heat for a couple of minutes stirring often - then, remove to cool. For the lettuce leaves, you normally need one leaf for every salmon finger. If you have a small head of lettuce; you made need 2 leaves per wrap.

Step 7

Salmon ... I like to use the broiler for this. It is quick, easy; and works perfectly. Remove the salmon from the marinade; and, set on a baking sheet lined with parchment paper. If you have a baking rack that fits on your sheet pan, that works even better. Now, I use the second shelf down on my broiler. This allows the fish to cook without burning. Broil the fish 4-5 minutes, until the salmon begins to become opaque and firm. Then, glaze the entire finger with the glaze; and cook another 3-5 minutes.

Step 8

Finish and Serve ... Place a salmon finger in each lettuce leave on a big serving platter. Then, using a slotted spoon ... add 3-4 cucumber slices on top of the lettuce leaf. Garnish with the scallions and sesame seeds; and wrap up, and secure with a toothpick. I like to serve a orange wedge on the side as well. Plate and Serve, ENJOY!