Total Time
25mins
Prep 25 mins
Cook 0 mins

This is a great appetizer or first course. It's also good as a light warm weather dinner served on lettuce leaves.You may use fresh jalapenos instead of the canned chilies- adjust to your personal heat tolerance! Originally from the R.S.V.P. section of a December 1978 issue of Bon Apetit. The recipe request was from The Waterfront restaurant on San Fransisco's Embarcadero.

Ingredients Nutrition

Directions

  1. Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
  2. Drain salmon well and combine with remaining ingredients.
  3. Chill before serving.
Most Helpful

Very good! I made half salmon and half shrimp.

threeovens February 06, 2011