This bowl is a refreshing mix of fresh, summer ingredients. Raw salmon, just-picked mint, ripe avocado and lettuce are all tossed in a sweet Asian vinaigrette before being topped with crunchy, crushed wasabi peas and sea salt.
Sometimes summer begins like the turning of a page in pop-up book; one day the sun is hot and the beach is full. Other years you just have to force your Summer to start.
I’m not going to list all the ways that made my Spring so busy, because people who complain about their workload bore me. But I will say that I really struggled with getting my Summer mentality to start. After driving so fast for so long, stopping to enjoy myself has left me feeling like the wheels in my head have kept spinning without pulling a cart.
I’ve had to stop and force myself relearn the art of slow living.
Whenever I’m compelled to start another project in this old house, I find a way to simply enjoy the space instead. I’ll open the windows and do a jigsaw puzzle. I’ll make myself walk down the street to the local fish market. I’ll take my time, humming to music while I pick all the perfect mint leaves from my planters. I’ll invite friends over to laugh on the porch until way after the sun goes down. And now Summer has truly begun.
The recipe below is a culmination of these Summer rituals. I’ve been walking to the Lobster Trap Fish Market down the street, tending to my porch planters has inspired a lot of recipes using the mint that’s growing blissfully wild, crushing wasabi peas to smithereens as a salad topper is just fun, and is there really anything better than a ripe, creamy avocado? The raw salmon bowl is born.
This is the Lobster Trap Fish Market I walk to often! I love that they have sushi-grade stuff. They'll take care of any of your picky needs too. I've had them remove skin from fillets and even split a live lobster (my first and only attempt ended in tears).
Ingredients (for 1 serving)
- 3-4oz sushi grade salmon (Ask if your market will remove the skin)
- 1 small head of romaine lettuce
- 1/2 tbsp mint, roughly chopped
- 1 tbsp ginger, grated
- 3 tbsp fresh lemon juice
- 2 tbsp soy sauce
- 2 tbsp mirin (white wine will do in a pinch)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp wasabi peas
Mix the ginger, lemon juice, soy sauce, mirin, vinegar, oil, and honey in a bowl. Using a sharp knife, remove the skin from the salmon (if still on). I usually remove any super fatty pieces too. Then slice the salmon into one-inch cubes. Places these into the bowl of sauce while you prep the rest of the bowl. Chop the lettuce, avocado, and mint. Then mix these three together. Place the wasabi peas in a bag and smash them into little bits. I’ll sometimes use a rolling pin; other times I just pop them like extra strong bubble wrap. Using a perforated spoon (or your fingers), place the salmon onto the bowl of greens. Drizzle more of the sauce on top, or serve in a dipping bowl. Top with sprinkled wasabi pea crumbs and salt to taste.