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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
- 3-4 ounces sushi grade salmon, skin removed
- 1 small head of romaine lettuce
- 1/2 tablespoon fresh mint, roughly chopped
- 1 tablespoon fresh ginger, grated
- 3 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons mirin (white wine will do in a pinch)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 2 tablespoons wasabi peas
- 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.