Spicy Salmon Cucumber Cups

Ingredients

For the Cucumber Cups

• 2 large English cucumbers, cut into 1-inch rounds
• 1/4 teaspoon kosher salt

For the Spicy Salmon Filling

• 2 cans (5 ounces each) salmon, drained very well
• 1/3 cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon toasted sesame oil
• 1 tablespoon lime juice
• 2 scallions, finely sliced

For Finishing

• 1 tablespoon chopped chives
• 1 teaspoon black sesame seeds
• 1 teaspoon white sesame seeds

Substitutions

• Greek yogurt can replace half the mayonnaise.
• Everything bagel seasoning can replace sesame seeds, but adds salt and garlic.

Instructions

Step 1: Prepare the Cucumbers

Cut cucumbers into 1-inch rounds and use a melon baller to scoop a shallow well without piercing the bottom.

Step 4: Mix the Filling

Fold salmon with mayonnaise, sriracha, sesame oil, lime juice, and scallions, keeping small flakes intact.

Step 5: Fill the Cups

Spoon or pipe the mixture into the dry cucumber wells.

Step 6: Garnish

Top with chives and both sesame seeds.

Step 7: Serve Chilled

Serve immediately or refrigerate no longer than 1 hour before serving.

How to Store Leftovers

Refrigerate salmon filling and unfilled cucumber cups separately for up to 2 days. Once assembled, serve within a few hours and never leave out longer than 2 hours.

Do not freeze because cucumber becomes watery and the mayonnaise filling can separate.

How to Serve It

• rice crackers
• avocado slices

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions