Chilled Salmon Cups

12 min
4 servings
$2.12/serving

A great way to use up leftover rice, quinoa, and other grains.

Ingredients

1 can (8 oz/213 g) salmon or tuna

1 cup cooked rice, quinoa, or orzo

2 radishes

1 small bell pepper

¹⁄₂ cup diced cucumber

¹⁄₃ cup preparedSesame Ginger Dressing

1 head butter lettuce or iceberg lettuce, intact leaves separated into lettuce ‘cups’

2 - 3 tbspRed Pepper Jelly

Preparation

Drain canned fish, then crumble into a large bowl. Add rice, radishes, pepper, and cucumber.
Drizzle with Sesame Ginger Dressing and toss to mix.
Spoon into cups and garnish each with a small spoonful of Red Pepper Jelly.

Nutritional Information

Per serving: Calories 270, Fat 16 g (Saturated 2.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 20 g (Fibre 3 g, Sugars 7 g), Protein 12 g.

Tips

Fancy it up with canned shrimp or crab.

When cutting radish, use Epicure’s 4-in-1 Mandoline for thin, even slices.

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Red Pepper Jelly