ORIENTAL SALMON ROLL-UPS

by Lisa Hill of New York City, New York


Drain oranges, reserving 2 tbsp. liquid. Chop enough oranges to equal 1/2 cup; reserve remaining oranges for garnish. Place salmon in a medium bowl. Add green onions, peanut butter, 1 tbsp. soy sauce, lemon juice, garlic, lemon peel and ginger; mix well. Spoon a scant 1/3 cup filling in center of each lettuce leaf. Roll up; secure with wooden picks. In a small bowl, combine remaining 1/4 cup soy sauce, reserved mandarin orange liquid and vinegar; mix well. Arrange salmon rolls and dipping sauce on serving platter; garnish with reserved oranges.

Makes 8 appetizer or 4 luncheon size servings.

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