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Yield: 4 servings (serving size: 4 filled lettuce leaves).
Ingredients
1/4 cup coarse sea salt
8 ounces salmon fillet
1/2 cup finely diced white onion
3 tablespoons finely chopped green onions
1 cup diced tomato
16 iceberg lettuce leaves
8 ounces salmon fillet
1/2 cup finely diced white onion
3 tablespoons finely chopped green onions
1 cup diced tomato
16 iceberg lettuce leaves
Directions
- Place salt and fish in a large zip-top plastic bag; shake bag to coat fish evenly.
- Chill 8 hours or overnight.
- Remove fish from bag; rinse well.
- Soak fish in ice water 1 hour, changing water every 30 minutes.
- Drain well.
- Pat fish dry with paper towels.
- Dice fish; place in a large bowl.
- Set aside.
- Soak white onion in ice water 15 minutes.
- Drain well.
- Add diced onion, green onions, and diced tomato to fish,- toss gently to combine.
- Spoon about 3 tablespoons fish mixture into each lettuce leaf.
The Cook:
Carol Jancsi
Keywords: appetizers, salmon, fish
Category: Fish/Seafood
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #423 was added on August 10, 2008 by deebeeeff and last updated on October 19, 2021.
Category: Fish/Seafood
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #423 was added on August 10, 2008 by deebeeeff and last updated on October 19, 2021.
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