Teriyaki Salmon Lettuce Cups

What you need

• 4 (6-ounce) salmon fillets
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 head butter lettuce, leaves separated
• 1 avocado, sliced
• 1 cucumber, julienned

The easy way

1. Whisk together soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki glaze.
2. Heat a skillet over medium heat; cook salmon about 4 minutes per side, brushing with glaze, until it reaches 145°F and flakes easily.
3. Remove salmon from skin (if present) and flake into large chunks.
4. Assemble lettuce cups by placing a piece of salmon, avocado slices, and cucumber strips inside each leaf.
5. Serve immediately; store components separately in the refrigerator for up to 2 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.