Despite its popularity worldwide, I'm just not that into salmon... especially when it comes to eating it raw. I don't hate it, and I'll even pick it up if it's on sale, but it's not something I would order in a restaurant.
Our local supermarket was having a sale on Norwegian salmon last week, and I picked up a pack, thinking I'd turn it into poke. The heat of the waning days of summer wore me down on the walk home, and I was craving something lighter by the time I arrived.
My solution was to turn it into a salad with avocado, lemon juice, and olive oil. With loads of umami thanks to the shio konbu and a tangy zing, it's more refreshing than poke but not as bracingly tart as ceviche.
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