Salmon Ceviche Salad

Number of Servings: 4

Salad Ingredients:

300 g (10 ounces) fresh wild salmon, skin and pin bones removed, and cut into small chunks

1 teaspoon (5 mL) lime zest
1 teaspoon (5 mL) lemon zest
¼ cup (60 mL) fresh lime juice
¼ cup (60 mL) fresh lemon juice
¼ cup (60 mL) fresh orange juice

¼ of a red onion, finely diced
½ cup (125 mL) cooked corn, cooled
1 avocado, peeled, pitted, and cubed
1 mango or papaya, peeled, pitted, and cubed
1 jalapeno pepper, finely chopped (or 2 tablespoons of chopped pickled jalapenos)

¼ cup (60 mL) chopped fresh cilantro

Vinaigrette:

3 tablespoons (45 mL) extra virgin olive oil
2 teaspoons (10 mL) honey
½ teaspoon (2.5 mL) ground cumin or coriander
Sea salt; freshly ground black pepper

Mixed greens, or endive leaves
Tortilla chips, or small phyllo cups

Method:

1. Prepare salmon: In a large glass bowl, mix the salmon pieces with the lime zest and all of the citrus juices.   Cover, and refrigerate for at least 3 hours.
2. Make vinaigrette: In a large glass bowl, combine oil, honey, cumin and some salt and pepper.
3. Add red onion, cooked corn, avocado, mango, and jalapeno pepper to the vinaigrette. Gently stir to combine.
4. Drain liquid from salmon (discard liquid).   Gently fold salmon pieces into the salad mixture;  fold in chopped cilantro. Adjust seasonings to taste.
5. Serve on beds of mixed greens, or on endive leaves, or in small bowls with tortilla chips.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]