Spicy Salmon Cucumber Boats Served in crisp cucumber boats and garnished with fresh veggies and cilantro, this spicy salmon salad makes a stunning appetizer. Total Time 10 minutes Servings 2 servings Ingredients Share 2 packets (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon1 tablespoon mayonnaise1 tablespoon minced cilantro, plus more for garnish1 teaspoon sriracha or your favorite hot sauce3 small Persian cucumbersMcCormick® Sea Salt Grinder, to tasteMcCormick® Black Peppercorn Grinder, to tasteTo garnish:Diced peppersMcCormick® Sesame SeedShredded carrotMinced 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. In this Recipe: Low Sodium Pink Salmon Packet