Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking process. While denser seafood requires a longer marinating time, salmon needs to marinate only minutes before you eat it, leaving it soft, moist and fresh.
- 8 oz (225 g) (approx.) skinless sushi-grade salmon fillet
- 1 tbsp (15 mL) chopped fresh cilantro
- 1 tbsp (15 mL) lemon juice
- Pinch salt
- Half avocado, cut in 8 thin slices
- 1 cup (250 mL) red cabbage microgreens
- 1-1/2 cups (375 mL) finely chopped Savoy cabbage (about 5 leaves)
- 1/3 cup (75 mL) shredded radishes (about 3 radishes)
- 1/3 cup (75 mL) packed red cabbage microgreens
- 1/4 cup (60 mL) cooked shelled edamame beans
- 1 green onion, sliced
- 2 tbsp (30 mL) unseasoned rice vinegar
- 2 tbsp (30 mL) olive oil
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) granulated sugar
- 1/4 tsp (1 mL) salt
- Pinch freshly ground pepper
1. For Dressing, in medium bowl, whisk together vinegar, oil, mustard, sugar, salt and pepper. Set aside 1 tsp/5 mL.
2. For Slaw, add cabbage, radishes, microgreens, edamame and onion to bowl with Dressing, tossing to coat. Refrigerate for 30 minutes or up to 1 hour.
3. Cut salmon into small dice. Just before assembling salads, toss with cilantro, lemon juice and salt.
4. To build salads, stack 2 slices of avocado on top of each other; use a ring mould (or empty tomato-paste can with both ends removed) to cut out circles of avocado (discard what’s left). Spoon 1/4 of the Slaw on top of avocado in mould and use fingers, a small bottle or shot glass to tamp down tightly. Spoon 1/4 of the salmon ceviche into mould and tamp down firmly. While pressing down on ceviche, lift ring mould up to leave a tower of avocado, Slaw and ceviche. (View the video.)
5. Dip microgreens in reserved Dressing; arrange atop salad towers.