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Author Notes: I love the little nips of heat from the whole mustard seeds in this salad. When making this salad choose your fish carefully. This salmon is served raw. But that's really a bit confusing because marinating it in the very acidic mustard vinaigrette 'cooks' the fish and changes its texture. This recipe was inspired by a salad I saw in a French magazine (Elle à Table). I did my best to reinterpret it into English, while also adding flourishes of my own including whole mustard seeds. —Sippity Sup (Greg Henry)
- 1 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon minced garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup canola (or other mild flavored) oil
- 1 pinch each kosher salt & black pepper, plus more to taste
- 1 pound raw, skinless, wild salmon cut into 1-inch cubes
- 3 ripe, but firm Hass avocados
- 2 tablespoons fresh lemon juice
- 2 cups loosely packed, trimmed watercress
- 1 cup loosely packed, cilantro leaves
- 2 teaspoons minced chives (or to taste)
- 1 teaspoon whole mustard seeds (or to taste)
- In a large bowl whisk together the apple cider vinegar, Dijon mustard, honey, and garlic until well incorporated. Combine both oils in a small pitcher. Pour the oils into the vinegar mixture in a slow, steady stream, whisking constantly until fully emulsified. You may alternatively shake the ingredients together in a covered jar and pour the emulsified vinaigrette into the large bowl. Season with salt and pepper.
- Place the salmon cubes into the large bowl with the mustard vinaigrette. Toss to thoroughly coat the fish; cover and refrigerate 4 to 8 hours. During this time roll the fish around in the bowl once in a while to assure even marination.
- Just before serving. Slice the avocados in half and remove the pits. Use a melon baller to make as many nicely formed balls as possible, placing them in a medium bowl as you work. Pour the lemon juice over them to keep them from discoloring. Toss gently to combine.
- Plate each salad individually by dividing the watercress and cilantro evenly between four salad plates. Drain the salmon and avocado, discarding the liquids. Divide the salmon and avocado between the plates. The liquid that clings to them should be enough dressing, but a plain vinaigrette could be added if you wish. Garnish each with minced chives and whole mustard seeds. Season to taste with more salt and pepper if you like.
- This recipe was entered in the contest for Your Best Recipe with Avocados