Full Page 4 x 6 5 x 7
CALORIES 113 (37% from fat); FAT4.6g(sat l.lg, mono 1.9g, poly 1.20; PROTEIN 13g; CARB 5.1g; FIBER 0.9g; CHOL 29mg; IRON 0.6mg; SODIUM 467mg; CALC 24mg

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

1. Place salt and fish in a large zip-top plastic bag; shake bag to coat fish evenly. Chill 8 hours or overnight.
2. 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.
3. 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.

Yield: 4 servings (serving size: 4 filled lettuce leaves).
Keywords: appetizers, salmon   Category: Fish/Seafood    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 10, 2008 by deebeeeff     Last Updated: October 25, 2014
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