Raw Salmon Bowl

By • July 1, 2017 0 Comments

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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

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Serves 1

  • 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
  1. Mix the ginger, lemon juice, soy sauce, mirin, vinegar, oil, and honey in a bowl.
  2. 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.
  3. Chop the lettuce, avocado, and mint. Then mix these three together.
  4. 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.
  5. 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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