INGREDIENTS
1/2 pound to 3/4 pound wild fresh salmon fillet, cut into small cubes
2 large shallots, finely diced
1/4 cup minced fresh cilantro
Zest from 1 lime
Juice from 2 limes (about 1/4-1/3 cup)
Dash of sea salt
1 medium papaya, peeled and seeded, cut into small cubes
1 extra large, or 2 medium avocados, cut into small cubes (avocado should be ripe, but still very firm)
1/2 jalapeno, finely diced
2 tablespoons rice vinegar
DIRECTIONS
Cut salmon away from the skin, and into small cubes, discarding any bones or bloodline you might encounter.
Over medium-high heat, cook shallots in 1-2 tablespoons olive oil until translucent, or even slightly browned. Cool.
Gently toss salmon, shallots, cilantro, lime zest, sea salt and lime juice in a bowl. Cover and refrigerate for 30 to 45 minutes.
In a separate bowl, combine avocado, papaya, jalapeno and rice vinegar. Cover and refrigerate for 30 minutes to 45 minutes.
To serve, layer in a martini glass, or clear glass bowl, beginning with salmon and ending with fruit-avocado mixture, repeating 2-3 layers of each. Serve with small forks, or sesame crackers.
1/2 pound to 3/4 pound wild fresh salmon fillet, cut into small cubes
2 large shallots, finely diced
1/4 cup minced fresh cilantro
Zest from 1 lime
Juice from 2 limes (about 1/4-1/3 cup)
Dash of sea salt
1 medium papaya, peeled and seeded, cut into small cubes
1 extra large, or 2 medium avocados, cut into small cubes (avocado should be ripe, but still very firm)
1/2 jalapeno, finely diced
2 tablespoons rice vinegar
DIRECTIONS
Cut salmon away from the skin, and into small cubes, discarding any bones or bloodline you might encounter.
Over medium-high heat, cook shallots in 1-2 tablespoons olive oil until translucent, or even slightly browned. Cool.
Gently toss salmon, shallots, cilantro, lime zest, sea salt and lime juice in a bowl. Cover and refrigerate for 30 to 45 minutes.
In a separate bowl, combine avocado, papaya, jalapeno and rice vinegar. Cover and refrigerate for 30 minutes to 45 minutes.
To serve, layer in a martini glass, or clear glass bowl, beginning with salmon and ending with fruit-avocado mixture, repeating 2-3 layers of each. Serve with small forks, or sesame crackers.
Reach the reporter at:
Lamorinda Weekly, Moraga CA