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Salmon Lettuce Cups

Salmon Lettuce Cups

dairy-free | nut-free | egg-free 
Servings 4


  • 2 Tassal Tasmanian Fresh Salmon Fillets skin-off
  • 2 tsp olive oil
  • 4 spring onions finely diced
  • 1 red chilli finely sliced
  • 1 Tbsp garlic finely diced
  • 1 carrot coarsely grated
  • 1 zucchini coarsely grated
  • 1 small can water chestnuts
  • 2 Tbsp oyster or hoisin sauce
  • 1 cup bean sprouts
  • 8 lettuce cups


  • Heat 1 tsp oil in a non-stick fry-pan and cook the salmon fillets for approximately 10 mins, turning once. Once cooked, using a fork, gently flake salmon into a bowl.
  • Return the pan to the heat, add the remaining olive oil then add the spring onion, chilli and garlic and sauté until cooked.
  • Add the salmon to the pan along with the vegetables, water chestnuts and oyster or hoisin sauce and cook for further 3-5 mins.
  • Serve mixture in the lettuce cups and add some bean sprouts.