Maple Teriyaki Salmon With Lettuce Cups And Pickles | Donna Hay

Ingredients

• 8 cos (romaine) lettuce leaves
• 2 cups (330g/11½ oz) cooked jasmine rice
• 2 green onions (scallions), thinly sliced on the diagonal
• mint leaves, coriander (cilantro) leaves and lime wedges, to serve
• ¼ cup (60ml/2 fl oz) pure maple syrup
• ¼ cup (60ml/2 fl oz) soy sauce
• 1 tablespoon finely grated ginger
• 1 clove garlic, finely sliced
• 4 x 150g (5¼ oz) skinless salmon fillets, pin boned
• ⅓ cup (80ml/2¾ fl oz) apple cider vinegar
• 1 tablespoon pure maple syrup
• sea salt flakes
• 4 baby cucumbers, thinly sliced