Cucumber Cups with Ginger Soy Salmon
These cucumber cups are the perfect refreshing-yet-hearty summer appetizer.
TOTAL TIME:30 min.
- 2 Tbsp. brown sugar
- 1 Tbsp. soy sauce
- 1 tsp. ginger, grated
- 8 oz. salmon
- 2 English cucumbers, cut into Âľâ€ť slices (about 24 pieces)
- Toasted or black sesame seeds
Heat oven to 400Â° Whisk together brown sugar, soy sauce, ginger and garlic; set aside.
Line a rimmed baking sheet with foil. Place salmon skin side down on pan. Top with soy mixture. Bake 8-10 minutes or until internal temperature reaches 145Â°F and flakes easily with a fork. Refrigerate to cool completely.
When ready to serve, scoop ÂĽâ€ť out of the center of each cucumber slice. Flake pieces of salmon into each cup. Top with sesame seed.
Tip: Salmon can be cooked and stored refrigerated in an airtight container up to 2 days before assembling appetizers.
Per serving: Calories 35, Calories from Fat 15, Total Fat 2g (3% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 5mg (2% DV), Sodium 50mg (2% DV), Carbohydrates 2g (1% DV), Dietary Fiber 0g (0% DV), Sugars 1g, Protein 2g, Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 2%.