I used some thinly sliced picked vegetables I got in a farm share to bring this together and good quality Alaskan Sockeye Salmon.

Ingredients

• 2 Sockeye salmon fillet portions (lightly cured in teaspoon of salt and teaspoon of sugar)
• Pickled sliced and diced baby turnips
• Pickled sliced and diced radish
• Pickled sliced and diced  carrots
• 1 sliced green onion

Vinaigrette Ingredients

• 3 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon dijon mustard
• Salt and pepper to taste

Directions

I use 1-2 salmon filet.  I typically coat the salmon with a teaspoon of salt and sugar, wrap in paper towel then saran wrap and let sit in fridge for 2-8 hours.  It’s a quick cure that tightens up the texture of salmon.  I like to do this with sockeye since its way leaner than your typical King or farm raised salmon. Once salmon is cured I dice it up small and set in bowl.  Add diced pickled vegetables green onions and small amount of vinaigrette.  Salt and pepper to taste.  To serve, I like to place in ring mold and serve with Carr’s crackers and a few radish sprouts.

If you like this recipe, check out out other Seafood dishes like Seared Scallops and Linguini and Clam Sauce.