Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Teriyaki Salmon Lettuce Cups
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 14 to 16 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 85
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 358 mg
There are two ingredients that make these lettuce cups notable: pickled ginger and sliced nori. The vinegary ginger and the salty seaweed round out the sweet and savory flavor profile of these lettuce cups. And if you’re not into salmon, this recipe works just as well with thinly sliced steak or chicken breast.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 14 to 16 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 85
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 358 mg
Ingredients
Directions
- Cook the rice as the label directs. Whisk the vinegar and sugar in a small bowl until the sugar dissolves, then stir into the rice. Let the rice cool to room temperature.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the salmon in a single layer and cook until golden, 2 to 3 minutes. Flip and add the teriyaki sauce; cook, spooning the sauce over the salmon, until cooked through, about 3 more minutes.
- Divide the rice among the lettuce cups. Top each with a piece of salmon, some sauce, the pickled ginger, scallions and nori.
Cook’s Note
Little Gem lettuce is the perfect size for these apps. If you can’t find it, use Bibb lettuce.
