Salmon (gf) Recipe

Name: The Victors SALMON (GF) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.5 lb Atlantic salmon, sashimi-grade, skinless; 1 tbs Rice vinegar; 1 tbs Soy sauce (gluten-free tamari); 0.5 tsp Sesame oil; 0.25 tsp Fine sea salt; 1 tsp Fresh lime juice; 0.5 cup Ripe mango, peeled and small dice; 0.5 cup English cucumber, seeded and small dice; 0.5 cup Ripe avocado, small dice; 1 each Green onion (scallion), thinly sliced; 1 tbs Fresh cilantro, chopped; 2 tsp Yuzu tobiko (yuzu-flavored flying fish roe); 1 tsp Mayonnaise (Japanese mayo like Kewpie) - optional for creaminess; 0.5 tsp Lemon or lime zest; 1 tsp Neutral oil (grapeseed or light olive oil); 0.25 cup Microgreens or baby cilantro for garnish; 0.5 tsp Black sesame seeds; 1 pinch Freshly ground black pepper; 1 cup Short-grain sushi rice, cooked and seasoned (optional GF base); 2 each Toasted nori strips (for plating, optional)

Inspired by The Victor

Time25m

Serves2

atlantic salmon, mango, cucumber, avocado, yuzu tobiko

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Ingredients

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Salmon & Marinade

1/2 lb Atlantic salmon, sashimi-grade, skinless

1 tbs Rice vinegar

1 tbs Soy sauce (gluten-free tamari)

1/2 tsp Toasted sesame oil

1/4 tsp Fine sea salt

1 tsp Fresh lime juice

Fruit & Vegetables

1/2 cup Ripe mango, peeled and small dice

1/2 cup English cucumber, seeded and small dice

1/2 cup Ripe avocado, small dice

1 each Green onion (scallion), thinly sliced

1 tbs Fresh cilantro, chopped

Yuzu Tobiko Dressing & Finish

2 tsp Yuzu tobiko (yuzu-flavored flying fish roe)

1 tsp Mayonnaise (Japanese mayo like Kewpie) - optional for creaminess

1/2 tsp Lemon or lime zest

1 tsp Neutral oil (grapeseed or light olive oil)

1/4 cup Microgreens or baby cilantro for garnish

1/2 tsp Black sesame seeds

1 pinch Freshly ground black pepper

Optional base / serving

1 cup Short-grain sushi rice, cooked and seasoned (optional GF base)

2 each Toasted nori strips (for plating, optional)

Method

Salmon & Marinade

Slice and marinate salmon

Pat the sashimi-grade Atlantic salmon dry with paper towels. Trim any remaining connective tissue and cut into 1/2-inch dice or thin 1/8- to 1/4-inch slices, depending on presentation. In a small bowl whisk together rice vinegar, gluten-free tamari, sesame oil, lime juice and sea salt. Add the salmon pieces and gently toss to coat. Marinate in the refrigerator for 8–12 minutes (no longer than 20 minutes) to lightly cure and flavor the fish.

Fruit & Vegetables

Prepare produce

While the salmon marinates, peel and dice the mango into small 1/4-inch cubes (about 1/2 cup). Seed and dice the English cucumber to the same size as the mango. Dice the avocado just before assembly to prevent browning. Thinly slice the green onion and roughly chop the cilantro. Combine mango, cucumber, avocado, sliced green onion and chopped cilantro in a bowl and gently toss to combine; reserve in the refrigerator until ready to assemble.

Yuzu Tobiko Dressing & Finish

Make yuzu tobiko dressing

In a small bowl, gently fold the yuzu tobiko with the mayonnaise (if using) to create a slightly creamy dressing. Add lemon or lime zest and neutral oil; mix just to combine. Taste and add a pinch of black pepper if desired. Keep chilled until plating.

Assemble and finish

Drain the marinated salmon lightly on a paper towel to remove excess liquid. If using a rice base, place 1/2 to 1 cup of seasoned sushi rice on each plate. Spoon the mango-cucumber-avocado mixture beside or on top of the rice as preferred. Arrange the marinated salmon over or beside the mixture. Dot or lightly spoon the yuzu tobiko dressing over the salmon (allowing the tobiko to remain visible). Sprinkle black sesame seeds and additional torn cilantro or microgreens on top. Finish with 2 teaspoons of extra yuzu tobiko on the plate for color and texture, and place toasted nori strips if using.

Serving & Notes

Serve immediately while the salmon is chilled and the avocado is fresh. This dish is gluten-free when made with gluten-free tamari. Leftover marinated salmon should be eaten the same day. Adjust yuzu tobiko quantity to taste for saltiness and brininess.