Raw Salmon Bowl

This bowl is a cool combination of fresh stuff from the summer season. Raw salmon, freshly picked mint, ripe avocado, and lettuce are all mixed with an Asian Asian candy vinaigrette before being topped with crunchy and crushed wasabi peas and sea salt.

3-4 ounces sushi-grade salmon, skin removed
1 small head of romaine lettuce
1/2 tablespoon fresh mint, roughly chopped
1 tablespoon fresh ginger, grated
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons mirin (white wine will do in a pinch)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons wasabi peas

1 Mix the ginger, lemon juice, soy sauce, mirin, vinegar, oil, and honey in a bowl.
2 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.
3 Chop the lettuce, avocado, and mint. Then mix these three together.
4 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.
5 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.