Mains

Salmon and avocado iceberg cups

Author: Nadia Lim

First published: Dec 2012

Serves: 4

Time to make: 15 mins , plus 10 mins marinating

Total cost: $17.04 / $4.26 per serve

(at time of publication)

Ingredients

More weights & measures

200g fresh salmon fillet, skin off, cut in 0.5cm dice

¾ teaspoon finely minced or grated ginger

3 limes, juice

2 tablespoons salt-reduced soy sauce

1 ½ teaspoons sesame oil

1 ½ tablespoons finely minced red onion

1 teaspoon hot chilli sauce (optional)

1 iceberg lettuce

3-4 tablespoons chopped fresh coriandercilantroX

2 spring onions, chopped

1 avocado, peeled, diced

½ telegraph cucumber, deseeded, diced

1-2 teaspoons toasted sesame seeds (black and/or white)

Instructions

1 In a bowl mix salmon with ginger, lime juice, soy sauce, sesame oil, red onion and chilli sauce (if using). Place in the fridge to marinate for 5-10 minutes.

2 Meanwhile, remove outer leaves of iceberg and cut off stem. Cut the lettuce body in half and use fingers to gently pry leaves apart to get individual lettuce ‘cups’.

3 Just before serving, mix all the remaining ingredients – except sesame seeds – with the salmon. Serve salmon in a bowl alongside a plate of iceberg cups.

4 To serve spoon some salmon mix into an iceberg cup, sprinkle over sesame seeds, roll up and pop in your mouth to eat.

Variations

Make it gluten free: Use gluten-free soy sauce and chilli sauce.

Nutrition Info (per serve)

Calories 263cal

Kilojoules 1100kJ

Protein 12g

Total fat 21g

–Saturated fat 5g

Carbohydrates 5g

–Sugars 4g

Dietary fibre 3g

Sodium 330mg

Calcium 50mg

Iron 1.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

Subscribe now in to enjoy this feature

See favs PRINT