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Ingredients
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Salmon
Wasabi-Avocado Salsa
Garnish & Serving
Method
Salmon
- 1
Prepare salmon
Pat the salmon dry with paper towels. Trim into portions if necessary so it forms a roughly even 1/2–3/4-inch thick piece. Lightly score the surface once or twice to help even searing.
- 2
Season both sides of the salmon lightly with sea salt and white pepper. Brush or rub with the neutral oil to help torching and prevent sticking.
- 3
If using a kitchen torch: place the salmon on a heatproof plate or board. Hold the torch 2–3 inches away and move it steadily over the surface until the top is lightly charred and slightly opaque at the edges but still tender inside (about 45–90 seconds depending on torch). Rotate to get even color. If you prefer, you can briefly sear in a very hot skillet (1–2 minutes per side) to achieve similar caramelization; do not overcook.
- 4
Optional: lightly brush the torched surface with 1 tsp soy sauce for a touch of umami. Let the salmon rest 1–2 minutes while you finish the salsa.
Wasabi-Avocado Salsa
- 5
Prepare avocado
Halve, pit, and scoop the avocado into a medium bowl. Using a fork, gently mash so there are still small chunks — you want texture rather than a smooth purée.
- 6
Add the diced cucumber, sliced scallions, and chopped cilantro to the bowl with the avocado and fold gently to combine.
- 7
In a small bowl or measuring cup, whisk together lime juice, rice vinegar, wasabi paste, sesame oil, and honey/agave until smooth. Taste and adjust wasabi: use a little more if you want more heat. Season with kosher salt and freshly ground black pepper.
- 8
Pour the dressing over the avocado mixture and toss gently until everything is evenly coated. Refrigerate for 5–10 minutes if time allows to let flavors meld, but serve slightly chilled or at room temperature.
Assembly & Garnish
- 9
Spoon a generous portion of the wasabi-avocado salsa onto the center of a plate or onto toasted bread/cracker if using as a canapé base.
- 10
Place the torched salmon on top of or beside the salsa. If serving sashimi-style, slice the salmon into thin pieces and fan over the salsa.
- 11
Garnish with microgreens or small cilantro sprigs, sprinkle with toasted sesame seeds, and add pickled ginger on the side if desired. Serve with lime wedges.
- 12
Enjoy immediately so the salmon remains warm and the avocado salsa retains its texture.