This is another great recipe from Martha Rose Shulman. We have served these to guest with rave reviews. You want to buy the freshest salmon you can find (wild caught is best). We buy ours from a great grocery store sushi counter. It is a great way to indulge and get your omega-3 fatty acids at the same time!
MAKES: 6 Servings
PREP/COOK TIME:15 minutes plus 30 minutes marinating
¾ pound salmon fillet, skin and small bones removed
Freshly ground pepper
1 tablespoon reduced sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons sesame oil
2 teaspoons grated or finely chopped fresh ginger
1 ripe but firm avocado
Remove all of the pin bones from the salmon, and cut into 1/2-inch cubes. Place in a bowl, and season with salt and pepper. Toss with the soy sauce, rice vinegar, mirin, sesame oil and ginger. Cover and marinate in the refrigerator for about 30 minutes.
Cut the avocado into 1/2-inch cubes, and place in a bowl. Pour some of the marinade from the salmon into the bowl, and toss gently. Thread two pieces of salmon and one avocado cube onto each toothpick. Arrange on a platter and serve.