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 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. Rinse salmon thoroughly and soak in a bowl of cold ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.