Salmon Stack

• Gluten free

• Seafood

  • 1 Chicken of the sea skinless & boneless pink salmon in ez-open can

• Produce

  • 1 Avocado, medium ripe
  • 1 tsp Cilantro
  • 1 Cucumber, medium
  • 3 Green onions

• Condiments

  • 3/8 tsp Lime juice
  • 1/2 cup Mayonnaise
  • 1 tbsp Sriracha

• Pasta & Grains

  • 1/2 cup White rice

• Baking & Spices

  • 1/2 tsp Chili oil
  • 2 pinch Salt

• Liquids

  • 1 cup Water

Found on houseofyumm.com

Description

Ingredients

• 1/2 cup white rice
• 1 cup water
• 1/4 teaspoon lime juice
• 1 teaspoon chopped cilantro
• pinch of salt
• 1 medium ripe avocado
• 1/8 teaspoon lime juice
• pinch of salt
• 1/2 cup mayonnaise
• 1 tablespoon sriracha (or less to taste)
• 1/2 teaspoon chili oil
• 1 medium cucumber peeled and chopped
• 1 Chicken of the Sea® Skinless & Boneless Pink Salmon in EZ-Open Can
• 3 green onions chopped

Directions

• Prepare the rice by cooking the white rice in the water according to the directions.
• Once cooked and cooled add in the lime juice, cilantro and a pinch of salt to taste.
• Mash the avocado in a small bowl and add the splash of lime juice, and pinch of salt. Stir to combine.
• Prepare the spicy mayo by mixing the mayonnaise, sriracha, and chili oil together. Add less oil and/or sriracha to make it less spicy if needed. Stir to combine.
• In a small bowl add the Chicken of the Sea® Skinless & Boneless Pink Salmon, add about 1 tablespoon of the spicy mayo and stir to combine. Salt to taste if needed.
• In a 1 cup measuring cup add the chopped cucumber, spread a layer of the mashed avocado. Press it down to ensure it is packed into the cup. Add a layer of the Chicken of the Sea® Skinless & Boneless Pink Salmon mixture, press down to ensure that it is packed. Then add the layer of the cilantro lime rice, press down to pack.
• Run a butter knife along the inside of the cup. Turn the cup upside down carefully onto a flat surface and gently lift.
• Sprinkle with green onion and drizzle with spicy mayo. Serve and enjoy!

Nutrition