I used some thinly sliced picked vegetables I got in a farm share to bring this together and good quality Alaskan Sockeye Salmon.
- 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
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon dijon mustard
- Salt and pepper to taste
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.