Chilled Salmon Cups
A great way to use up leftover rice, quinoa, and other grains.
1 can (8 oz/213 g) salmon or tuna
1 cup cooked rice, quinoa, or orzo
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
- 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.
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.
Fancy it up with canned shrimp or crab.
When cutting radish, use Epicure’s 4-in-1 Mandoline for thin, even slices.