Chef Wayne Martin
Capital Grill & Bar
Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon.
1 Tbsp finely grated ginger
3 Tbsp soya sauce
2 Tbsp sesame oil
3/4 Tbsp Sambal hot sauce
12 oz fresh organic salmon
1 English cucumber, diced
1 mango, diced
1/2 cup snap peas, cut into thirds
1/4 cup Maui onion, thinly sliced and soaked in ice water
2 cups organic greens
1/2 jalapeño, thinly sliced
Combine ingredients in a stainless steel bowl and mix well. Refrigerate until needed.
Combine 1/2 inch cubes of salmon, cucumber, mango, snap peas, onions and vinaigrette in a chilled stainless steel bowl. Mix well.
Divide organic greens and poke mixture onto 4 chilled dishes. Garnish with cilantro leaves, toasted sesame seeds and sliced jalapeño. Serve very cold.
Yield 4 servings
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