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
sushi grade salmon, skin removed
small head of romaine lettuce
fresh mint, roughly chopped
fresh ginger, grated
fresh lemon juice
mirin (white wine will do in a pinch)
Mix the ginger, lemon juice, soy sauce, mirin, vinegar, oil, and honey in a bowl.
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.
Chop the lettuce, avocado, and mint. Then mix these three together.
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.
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.