Spicy Salmon Lettuce Cups
Fresh, vibrant and full of flavour, these spicy salmon lettuce cups are the perfect light lunch or dinner. Sashimi-grade salmon is tossed with sriracha, kewpie mayonnaise, sesame oil and spring onion for a creamy, fiery filling, then spooned into crisp little gem leaves. You can serve them as they are or add warm rice for something more substantial. They come together in minutes, making them ideal for quick weeknight dinners or effortless entertaining.
- Prep Time: 5 minutes
- Total Time: 10 minutes (25 if you chill the salmon)
- Yield: 2 1x
Ingredients
Scale
- 120g sashimi-grade salmon, finely diced
- 1 spring onion, very thinly sliced
- 1 tbsp sriracha (or more, to taste)
- 1 tbsp kewpie mayonnaise
- ½ tsp toasted sesame oil
- 1 small head little gem lettuce
- cooked warm rice, optional (I used microwave packet rice)
- ½ jalapeño, thinly sliced
- lime wedges, to serve
Instructions
- Optional step: Chill the salmon in the freezer for 10 to 15 minutes before slicing. This firms up the flesh, which makes it easier to dice.
- In a small bowl, mix the salmon, spring onion, sriracha, kewpie mayonnaise and toasted sesame oil until well combined. Season with salt and pepper to taste, adding extra sriracha or a pinch of chilli flakes if you like more heat.
- Trim the root from the lettuce and separate the leaves. Wash well and dry thoroughly. If using rice, season it lightly with salt.
- Spoon some rice into each lettuce cup, followed by a generous amount of the salmon mixture. Top with a slice of jalapeño and finish with a squeeze of lime juice just before eating.
Find it online: https://zenaskitchen.com/spicy-salmon-lettuce-cups/