{recipe} Salmon Avocado Poke with Lime and Mint

As I’ve previously mentioned, one of my favorite things about Hawaii is the opportunity to eat raw fish three meals a day. Today was an unseasonally hot Sunday (for San Francisco, at least) so I knew I wanted a cool and refreshing dinner to end the weekend. The result was a salmon poke, with cubes of ripe avocado and raw wild salmon seasoned with lime, mint leaves, coriander. Because we’re in that brief green garlic season, I chopped some finely and added it to the mix–but if your summer nights fall past the springtime, feel free to substitute green onions.

I made a half ration of Ginger Sesame Ahi Poke too, and served the two side by side. (In that post, I also discuss facts and myths about “sushi-grade” fish, and how I select and buy fish to eat raw.) It couldn’t be easier to toss everything in a bowl and let it mesh for 30 minutes. With a squeeze of fresh lime and a squirt of Sriracha, Hawaii was calling once again.

Salmon Avocado Poke with Lime and Mint

serves 3-4

Ingredients:

• 1 lb. salmon fillet, skin removed and cut into 1/2 inch cubes
• 1/4 cup minced green garlic or green onion, white and light green parts only
• 1/2 tsp grated ginger
• 1/2 tsp ground coriander
• 2 Tblsp soy sauce
• 1 Tblsp sesame oil
• 2 small or 1 large lime
• 8-10 fresh mint leaves, chopped finely
• 1 ripe avocado, cut in 1/2 inch cubes

Method:

• Put salmon cubes, green garlic or green onion, grated ginger, coriander, soy sauce, and sesame oil in a non-metal bowl and stir with a rubber spatula to combine.
• Zest the lime and add the zest to the bowl, stirring to mix. Reserve the zested lime.
• Add the mint and avocado and gently mix together.
• Cover the bowl with plastic wrap and put in the fridge for 30-60 minutes.
• Remove from fridge and squeeze reserved lime over salmon. Mix together. Serve immediately with Sriracha or other hot sauce on the side.