Preparation time is 25minutes
Cook time is 5minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 200grams frozen shelled edamame
- 2packets baby cos lettuce, leaves separated
- 1 avocado, thinly sliced
- 1 carrot, shredded
- 4 radishes, thinly sliced
- 400grams skinless salmon fillets
- 2teaspoons sesame oil
- 1/3 cup ponzu sauce
- 1/4teaspoons sesame seeds
- 2tablespoons pickled ginger
Description
Celebrate summer with refreshing mini salmon and sesame poke salads in a cos lettuce cup. These flavoursome delights only take 30 minutes to make.
Method
Step 1 of 4
Place edamame in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Drain and refresh under cold water.
Step 2 of 4
Arrange 12 large lettuce leaves on a serving platter. Finely shred remaining lettuce. Fill lettuce cups with avocado, shredded lettuce, carrot, radish and edamame.
Step 3 of 4
Thinly slice salmon lengthways into 12 strips, about 8mm thick. Heat oil in a large frying pan over high heat. Cook salmon slices for 1 minute, then turn and cook for a further 30 seconds or until golden and just cooked through. Pour half the ponzu sauce into pan and simmer for 30 seconds or until syrupy. Transfer salmon to a plate and set aside for 4-5 minutes or until cool enough to handle. Flake into large pieces.
Step 4 of 4
Place pieces of hot glazed salmon into each salad cup. Place remaining ponzu sauce into a small serving bowl and sprinkle with sesame seeds. Serve salad cups with pickled ginger and ponzu sauce.
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