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Description
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.
Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. sugar
- 1/2 tsp. ginger (finely grated peeled)
- 2 Tbsp. unseasoned rice vinegar (divided)
- 2 Persian cucumbers (thinly sliced)
- kosher salt
- 2 scallions
- 3 Tbsp. dark soy sauce (or white)
- 1 Tbsp. mirin
- 1 Tbsp. grapefruit juice (fresh)
- 1 tsp. fresh lemon juice
- 5 heads little gem lettuce (cores removed, leaves separated)
- 12 oz. fresh salmon (cut into ½-inch pieces)
- 1 avocado (cut into ½-inch pieces)
- 1/4 cup green peas (prepared wasabi, crushed)
- furikake (for serving)
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