Accented with lime, soy and ginger, these Asian-inspired lettuce cups are served in lettuce cups and paired with Georgian Bay Half Smash Citrus™ for a lovely lunch or appetizer.
Prep Time: 25 minutes
Total Time: 25 minutes (+ 25 minutes standing time)
Pair with Georgian Bay Half Smash Citrus™
1 lb (500 g) sushi-grade, skinless salmon fillet
1/4 cup (60 mL) soy sauce
2 tsp (10 mL) lime zest
1/4 cup (60 mL) lime juice
4 tsp (20 mL) sesame oil
1 tbsp (15 mL) minced fresh ginger
1 tsp (5 mL) brown sugar
1 shallot, minced
2 green onions, thinly sliced
2 tbsp (30 mL) finely chopped fresh cilantro
4 tsp (20 mL) toasted sesame seeds
12 large Boston lettuce leaves
Place salmon on parchment paper-lined tray; freeze for 20 to 25 minutes or until well chilled.
Thinly slice salmon lengthwise into 1/2-inch (1 cm) thick strips; cut strips crosswise into cubes.
In large bowl, stir together salmon, soy sauce, lime zest, lime juice, sesame oil, ginger and brown sugar until well coated. Add shallot, green onions, cilantro and sesame seeds; toss well.
Assemble salmon tartare in lettuce cups. Serve with Georgian Bay Half Smash Citrus™.
• Add diced cucumber or avocado to lettuce cups if desired.
• For a gluten-free option, substitute tamari sauce for soy sauce.
• As a snacking option, serve the tartare as a dip with rice crackers or thick-cut potato chips.