Salmon Poke

Name: Salmon Poke
Ingredients: 1 pound skinless sashimi-grade king salmon fillet, pin bones removed, cut into 1/4-inch cubes; 7 tablespoons extra-virgin olive oil; 2 tablespoons unpacked light brown sugar; 1/2 to 3/4 teaspoon Tabasco or other hot sauce; Kosher salt and freshly ground black pepper to taste; 2 ripe avocados, peeled and pitted; 1 small shallot, minced; 2 tablespoons freshly squeezed lime juice (1 lime); 3 tablespoons freshly squeezed lemon juice (1 to 2 lemons); 1 tablespoon champagne vinegar; 1/4 cup sour cream; 2 teaspoons chopped fresh dill

12 ingredients

11 steps

Ingredients

1 pound skinless sashimi-grade king salmon fillet, pin bones removed, cut into 1/4-inch cubes
7 tablespoons extra-virgin olive oil
2 tablespoons unpacked light brown sugar
1/2 to 3/4 teaspoon Tabasco or other hot sauce
Kosher salt and freshly ground black pepper to taste
2 ripe avocados, peeled and pitted
1 small shallot, minced
2 tablespoons freshly squeezed lime juice (1 lime)
3 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
1 tablespoon champagne vinegar
1/4 cup sour cream
2 teaspoons chopped fresh dill

Directions

1

In a medium bowl, combine the salmon, 1 tablespoon of the olive oil, the brown sugar, and the hot sauce, salt, and pepper.
2

Mix gently and then set aside for 5 minutes.
3

In a separate bowl, roughly chopeven lightly mashthe avocados.
4

Mix in the shallot and lime juice.
5

Set aside.
6

To make the dressing, whisk together the remaining 6 tablespoons olive oil, the lemon juice, and vinegar.
7

Add salt and pepper to taste.
8

To serve, divide the avocado mix among 4 small plates.
9

Pat the avocado down into a 3-inch circle in the center of the plates.
10

Top with the salmon, a small dollop of sour cream, and some dill.
11

Drizzle the dressing over the top and serve immediately.