Raw food is always an easy go-to during the summer time in my kitchen. Although I still enjoy cooking with heat, especially on the grill or campfire, I love the simplicity of combining ingredients that taste great as they are, saving me time and sweat (literally).
When consuming raw fish you have to make sure it comes from a good source, I wouldn’t feed my family anything I didn’t trust. I am not the bragging type, but in this case, I’d like to brag about buying sustainable fish from Sitka Salmon Share. Nothing makes me happier than getting my box of Alaskan Salmon directly from the fishermen to my doorstep. I was glad to read a local article about sustainable seafood this week as I was working on this recipe to share with my readers. This is not a sponsored post, I am not getting compensated for selling you anything. I am only sharing my love for this company.
Staying on that love subject, avocado, and mango, two fruits that I absolutely love that don’t grow in Wisconsin. In my most recent trip to Venezuela, I renovated my love for mango. I have always liked mango, but nothing beats picking a mango straight from the tree and having that first bite, I can’t even describe that connection. I am thankful that we have the ability to purchase mangoes and avocados at our local stores, even if they grow miles away.
So here I present to you a real diverse bite, fish from Alaska, avocado from Mexico, and Mango from Thailand. This is who we are, a melting pot of cultures, flavors, beliefs, and ways of thinking. As long as we respect the uniqueness of each other, we can all fit beautifully in the same globe, just like the ingredients in this plate. Cheers!
Ingredients:
7oz Wild Alaskan Salmon (I used Coho Salmon)
1 ripe avocado
1 ripe mango, it should be firm to the touch
1/2 red bell pepper
1 shallot
Kosher salt to taste
1 egg yolk
1/2 clove garlic, shredded
1 tablespoon lemon juice
Zest from 1 lemon
1 cup extra virgin olive oil
Kosher salt to taste
To garnish (optional):
Cilantro leaves
Black sesame seeds, toasted
With a sharp knife, cut the salmon, avocado, and mango into small dices, trying to stay consistent in size. Finely chop bell pepper and shallot. In a medium bowl combine salmon, mango, pepper, and shallot, season with salt. Do not mix the avocado yet. Using a blender, make a lemony aioli, add the egg yolk, garlic, lemon juice, and lemon zest. To avoid having an overpowering garlic flavor, I only use 1/2 clove of garlic, instead of blending it whole, make sure you shred it using the smallest side of the grater before adding it to the blender. Mix all ingredients well, keep the blender running on low and start adding the olive oil in a very slow stream until it becomes creamy. Taste and season with salt. You will have more than you need, it will keep in the refrigerator for up to a week.
Add aioli to the salmon – mango bowl, about 1/4 cup or so, use your judgment, you want it creamy but not soupy. Combine well and fold in the avocado. Serve with crackers or toasted bread. Sprinkle with cilantro and sesame seeds for a nice presentation. Enjoy with a glass of rose on the patio!
