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My sister Brina is all about lettuce cups these days, and she inspired this appetizer. I take the easy way out and use storebought fish seasoning, but feel free to make your own. Everything can be made ahead, but the salmon is best served warm.
1 teaspoon Gefen Olive Oil
1 pound (1/2 kilogram) baby salmon, skinned and cubed
fish seasoning (I use Prima brand)
8 large leaves Boston, Bibb, or butter lettuce
1 red onion
1 cup boiling water
approximately 1/2 cup Kedem Red Wine Vinegar
1 tablespoon sugar
4 tomatoes, diced
2 Persian cucumbers, diced
4 radishes, sliced into matchsticks
3 tablespoons roughly chopped fresh cilantro
juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Gefen Light Mayonnaise
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 tablespoons finely chopped fresh cilantro
juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon water (if necessary)
Slice red onion very thinly. Place into a heatproof bowl and cover with boiling water.
Allow to sit for 30 seconds, then drain.
Cover onions in just enough vinegar to cover (I used Trader Joe’s Pomegranate Vinegar for this, but red wine vinegar works great too) and sugar.
Stir well and allow to sit for 10 minutes or up to two weeks in the refrigerator.
Combine diced tomatoes, cucumbers, radishes, and cilantro.
Add lime juice, salt, and pepper. Taste and adjust seasoning.
Combine mayonnaise, garlic, cilantro, salt and pepper, and lime juice.
Add a teaspoon of water to thin, if necessary.
Heat a large frying pan over medium heat. Add olive oil.
Season salmon cubes well with fish seasoning and sear on each side, about five to seven minutes in total.
In each lettuce cup, lay a few cubes of salmon, then add salsa.
Drizzle with lime mayo and top with quick-pickled onions.
Photography: Moishe Wulliger Food Styling: Renee Muller
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