Chilled Salmon Cups

Chilled Salmon Cups Chilled Salmon Cups Use canned salmon or tuna instead of cooking from scratch. Or fancy it up with canned shrimp or crab. When cutting radish, use Epicure’s Ceramic Slicer for thin, even slices. A great way to use up leftover rice, quinoa, and other grains.
Use canned salmon or tuna instead of cooking from scratch. Or fancy it up with canned shrimp or crab. When cutting radish, use Epicure’s Ceramic Slicer for thin, even slices. A great way to use up leftover rice, quinoa, and other grains.
  • 12 min prep
  • 12 minutes
  • 270 calories
  • $2.12

Ingredients


Makes: 4 serving
  • 1 can (8 oz/213 g) salmon or tuna
  • 1 C (250) cooked rice, quinoa, or orzo
  • 2 radishes
  • 1 small bell pepper
  • 1/2 C (125 ml) diced cucumber
  • 1/3 C (80 ml) Sesame Ginger Dressing Mix, prepared
  • 1 head butter lettuce or iceberg lettuce, intact leaves separated into lettuce ‘cups’
  • 2-3 Tbsp (30 à 40 ml) Red 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 Serving Size
Calories 270
Fat 16 g
Saturated Fat 2.5 g
Transfat 0 g
Cholesterol 15 mg
Sodium 240 mg
Carbohydrates 20 g
Fibre 3 g
Sugar 7 g
Protein 12 g

Shop this recipe...

Sesame Ginger Dressing Mix
$11.00
Red Pepper Jelly
$8.50