Author Notes
This bowl is a refreshing mix of fresh, summer ingredients. Raw salmon, just-picked mint, ripe avocado and lettuce are all tossed in a sweet Asian vinaigrette before being topped with crunchy, crushed wasabi peas and sea salt.
The recipe below is a culmination of my Summer rituals. I’ve been walking to the Lobster Trap Fish Market down the street, tending to my porch planters has inspired a lot of recipes using the mint that’s growing blissfully wild, crushing wasabi peas to smithereens as a salad topper is just fun, and is there really anything better than a ripe, creamy avocado? The raw salmon bowl is born. —Just Me and The Clams
Ingredients
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3-4 ounces
sushi grade salmon, skin removed
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1
small head of romaine lettuce
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1/2 tablespoon
fresh mint, roughly chopped
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1 tablespoon
fresh ginger, grated
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3 tablespoons
fresh lemon juice
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2 tablespoons
soy sauce
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2 tablespoons
mirin (white wine will do in a pinch)
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1 tablespoon
rice vinegar
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1 tablespoon
sesame oil
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2 tablespoons
honey
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2 tablespoons
wasabi peas
Directions
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Mix the ginger, lemon juice, soy sauce, mirin, vinegar, oil, and honey in a bowl.
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Using a sharp knife, remove the skin from the salmon (if still on). I usually remove any super fatty pieces too. Then slice the salmon into one-inch cubes. Places these into the bowl of sauce while you prep the rest of the bowl.
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Chop the lettuce, avocado, and mint. Then mix these three together.
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Place the wasabi peas in a bag and smash them into little bits. I’ll sometimes use a rolling pin; other times I just pop them like extra strong bubble wrap.
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Using a perforated spoon (or your fingers), place the salmon onto the bowl of greens. Drizzle more of the sauce on top, or serve in a dipping bowl. Top with sprinkled wasabi pea crumbs and salt to taste.
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