Salmon Poke lettuce cups
Salmon sashimi tossed in creamy poke served with crunchy cabbage, creamy avocado, pan-fried buttery corn finished with fresh cilantro and spicy aioli.
Servings: 6
Ingredients
- 12 bib lettuce leafs
- 1 lb salmon sashimi
- 1 sweet corn
- 1 TBS butter
- salt and pepper
- 1 cup purple cabbage shredded
- 1-2 large avocados
- garnish: fresh cilantro sesame seeds, spicy aioli
- Creamy ponzu:
- 1/3 cup mayonnaise
- 1/2 tsp mirin
- 1 TBS soy sauce
- 1 TBS orange juice
- 1 garlic clove minced
- 1 TBS shichimi togarashi sub sriracha
- 1/2 lime juiced
Instructions
- Combine all the ingredients together for the creamy ponzu. Stir together until well combined.
- Remove the corn from it's cob using a sharp knife. Heat a small pan over medium heat and warm butter. Add corn and stir occasionally until deep yellow and cooked. Roughly 5 minutes. Season with salt and pepper and set aside.
- Cut the salmon into cubes and toss together in the creamy ponzu.
- To assemble: layer 2 bib lettuce leafs over one another, start with a layer or shredded cabbage, followed by thin slices of avocado, next top with creamy salmon cubes garnish with cooked corn, sprinkle with cilantro and sesame seeds. Finally drizzle on some spicy aioli. Enjoy!