YIELD: 12
1 ½ lb. wild salmon fillet, skin removed
¾ cup Hawaiian salt, coarse sea salt or kosher salt
4 ½ cups cherry or grape tomatoes, diced
1 ½ cup sweet white onion, finely diced
3 green onions, chopped
6 ripe, fresh avocados, halved and seeded sprigs of cilantro or chives to garnish
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Place salmon in a plastic or glass container and rub both sides with the salt. Cover the container and chill in the refrigerator for 24 hours.
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Rinse salmon thoroughly and soak in a bowl of cold water for 30 minutes, changing the water once, after 15 minutes. Remove fish and pat dry with paper towels.
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Dice fish and place in a mixing bowl. Add tomato, onion and green onions; toss gently to combine. Note: If onion is not sweet, soak the diced onion in cold water for 10 minutes to remove bitterness.
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Mound salmon mixture onto each avocado half. Garnish with cilantro or chives and serve immediately. Add a crostini to the presentation, if desired. Note: Large avocados are recommended for this recipe. If using a smaller one, adjust the quantity for the filling accordingly.
Photo and Recipe: California Avocado Commission/recipe courtesy Amy Sherman and Copper River Salmon/Prince William Sound Marketing Association
