Asian Lettuce Cups With Salmon & Cucumber

How to Make

• 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!