Copper River Salmon Salad With Creamy Avocado Dressing

Serving Size: 4

Sockeye is wonderful cooked on the grill, roasted in the oven, or even poached. I opted to lightly poach some of the sockeye in white wine, and to use it in an Asian inspired salad. I used a mild butter lettuce, as I did not want bitter greens to over power the salmon. The addition of fresh cilantro, gave the greens a refreshing surprise. I made a dressing of fresh lime juice, toasted sesame, ginger, yuzu kosho and avocado. The avocado gave the dressing a nice creamy texture. Fresh sugar snap peas and crispy wontons brought the dish together as a memorable main entree.

  • 1 Pound copper river sockeye salmon
  • 8 wonton skins, cut into thin strips
  • sugar snap peas, handful
  • 3 green onions, sliced thinly
  • 0.5 cup cilantro, torn into pieces
  • 1 butter lettuce, washed, torn into bite size pieces
  • 2 avocados
  • 0.5 tsp yuzo kosho
  • 0.5 tsp fresh ginger
  • 7 Tbsp canola oil
  • 2 Tbsp toasted sesame oil
  • 5 Tbsp fresh lime juice
  • sprinkle of salt
  • 1 cup white wine
  • 2 cup water
  • grapeseed oil

  1. In a large saucepan (big enough to fit your piece of fish), add the water and wine;  bring to a simmer.  Add the fish, cover with a lid, and gently poach for 8 minutes.  
  2. In another small sauce pan, bring some water to boil.  Once it is boiling, add the sugar snap peas, and cook for 2 minutes.  Remove from the heat.  Run under cold water, drain, and lay on a paper towel to remove mositure.  
  3. Remove the fish from the heat, set aside to cool.  
  4. In a blender, add the lime juice, sesame oil, canola oil, ginger and yuzu kosho;  blend for 1 minute.  Add 1/2 avocado, blend until creamy, and season with salt, to taste;  set aside.  Cut the remainder of the avocado into medium sized pieces.
  5. Fill a large frying pan with the grapeseed oil;  heat over medium heat, until it is hot enough to lightly crisp a wonton.  
  6. Cook all the wonton strips until golden brown.
  7. In a large salad bowl, add the butter lettuce, cilantro, and green onions;  lightly toss with 1/2 of the dressing.  Using your fingers, flake the salmon, into medium sized pieces.  Add the salmon, along with the avocado and sugar snap peas to the bowl of lettuce.  Lightly toss.  
  8. Sprinkle the crispy wontons over the top.  Serve the remainder of the dressing on the side.  
  9. Serve.  Eat.

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