Spicy Salmon Cucumber Boats
Served in crisp cucumber boats and garnished with fresh veggies and cilantro, this spicy salmon salad makes a stunning appetizer.
Ingredients
- 2 packets (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon
- 1 tablespoon mayonnaise
- 1 tablespoon minced cilantro, plus more for garnish
- 1 teaspoon sriracha or your favorite hot sauce
- 3 small Persian cucumbers
- McCormick® Sea Salt Grinder, to taste
- McCormick® Black Peppercorn Grinder, to taste
To garnish:
- Diced peppers
- McCormick® Sesame Seed
- Shredded carrot
- Minced cilantro
Instructions
- Make the salmon mixture first by combining the salmon, mayonnaise, cilantro, and sriracha in a small bowl. Taste for seasoning and add salt and pepper as needed.
- Slice each cucumber down the middle lengthwise then use a teaspoon to scoop out the seeds.
- Evenly divide the salmon mixture between all the cucumber boats and garnish with the diced peppers, sesame seeds, shredded carrot and cilantro.
