Marinated Wild Alaskan Salmon and Avocado Salad with Watercress. That name’s quite a mouthful and I should know because I ate way more than a mouthful. From the first luscious bite of California Avocado, all the way to the last nip of heat from whole mustard seeds. I have to admit I impressed myself with this recipe. But like so many of my favorite meals, it started without a recipe. I tinkered around with a few simple ingredients and this is what I came up with.
There was a day in my life when I would tinker a recipe, serve it up and say goodbye to it. Not just because it was a success and every bite of it was finished, but because there was no making it again– ever.
Sure I could approximate what I did, but something always seemed off on the second try. So that poor recipe went away never to see the light of blog. There were some goodies too. But I figure if I can’t reproduce it myself, how will I ever get someone else to get the results I enjoyed. So, like I said, many favorites are lost forever.
However, I’ve been writing a blog for almost 8 years and have two cookbooks. These activities cause you to develop some odd behavior. Starting with muttering. I mutter as I cook in an attempt to find the recipe’s “voice” (I know, I know). I pull out my chef’s knife much as I ever did, but now it’s accompanied by an iPad. Which sits next to my cutting board so I can notate everything I do.
In some ways I admit it’s taken a bit of the joy out of cooking. But overall it’s made me a better cook because it’s easier to notice patterns. I never realized how much I relied on vinegar for example. Even in recipes you’d never quite think needed vinegar. But there’s that notation. So many times it just has to strike you – “a splash of red wine vinegar” or “one teaspoon sherry vinegar”. The crazy thing is sometimes it’s the barest amount of vinegar, say 1/4 teaspoon (or less). I guess I’m an acid freak.
Wine Pairing
Bründlmayer Grüner Veltliner ‘Kamptaler Terrassen’
Price $20
Pairs well with asparagus, cheese, fish, pork, shellfish, sushi and veal
Salmon and Avocado Salad
Of course, this Marinated Wild Alaskan Salmon and Avocado Salad with Watercress recipe is not such an example. It needs a big healthy glub-glub of cider vinegar. The fish here is marinated (“cooked” I like to say) in a mustard vinaigrette, which actually changes the texture of raw salmon into something very silky and luxurious. Even if raw fish makes you a bit queasy I think you’ll like this salad. Besides, there are big meaty balls of ripe avocado, as well as the peppery bite of watercress. Something for everybody I guess. Including a very nice wine pairing from my brother Grant– Bründlmayer Grüner Veltliner “Kamptaler Terrassen”. I should know because my notes clearly indicate that I added something for everybody to this one. GREG
Ingredients
- 1 cup cider vinegar
- 2 tablespoon dijon mustard
- 1 tablespoon honey
- ½ teaspoon minced garlic
- ¼ cup canola oil (or other mild flavored oil)
- ½ cup extra-virgin olive oil
- 1 pinch each kosher salt & black pepper, plus more to taste
- 1 pound wild alaskan salmon cut into 1‑inch cubes
- 3 hass avocados
- 1 lemon, juice only
- 2 cup loosely packed trimmed watercress
- 1 cup loosely packed cilantro leaves
- 2 teaspoon minced chives
- 1 teaspoon whole mustard seeds, or to taste
Directions
In a large bowl whisk together the apple cider vinegar, Dijon mustard, honey, and garlic together until well incorporated. Mix the oils together in a small pitcher. Pour the oils into the vinegar mixture in a slow, steady stream, whisking constantly until fully emulsified. You may alternatively shake the ingredients together in a covered jar and pour the emulsified vinaigrette into the large bowl. Season with salt and pepper.
Place the salmon cubes into the large bowl with the mustard vinaigrette. Toss to thoroughly coat the fish; cover and refrigerate 4 to 8 hours. During this time roll the fish around in the bowl once in a while to assure even marination.
Just before serving. Slice the avocados in half and remove the pits. Use a 1‑inch melon baller to make as many nicely formed balls as possible, placing them in a medium bowl as you work. Pour the lemon juice over them to keep them from discoloring. Toss gently to combine.
Plate each salad individually by dividing the watercress and cilantro evenly between four salad plates. Drain the salmon and avocado, discarding the liquids. Divide the salmon and avocado between the plates. The liquid that clings to them should be enough dressing, but a plain vinaigrette could be added if you wish. Garnish each with whole mustard seeds and minced chives. Season to taste with more salt and pepper if you like.
This looks amazing, Greg. Seriously, my stomach just growled! 🙂 I’ve already printed this out… what a beautiful combination of flavors. Can’t wait to make it this, such a great summer dish!
I just love the way you used a melon baller for the avocado Greg, it really changes the look of the dish. Salmon and avocado are one of my favourite combos and this salad looks like a game changer.
I used to do the same thing as you did, just wing it and hope I could repeat a good dish but blogging has made me more disciplined and although I don’t use an iPad, I do have a trusted analogue book that I make cat-scratch notes in as I create a dish.
I love the idea of using a melon ball tool for the avocado. What fun. Great recipe Greg.
I would completely love this. I eat an avocado almost every day. And, the marinated salmon.…yum. I said yum.
I love acid “cooked” fish (yay ceviche). This dish sounds perfect for the hot weather we have coming up. If only I could get California avocados here in TX.
Acid freaks unite! I’m with you Greg, just a hint of acidity can improve just about any meal. Sadly, I’m not much into salmon (heresy, I know), but I can totally see making this dish with some lightly poached shrimp.….YUM!
Oh boy I would LOVE this dish! It’s so beautiful too — great recipe Greg!
Your salad looks so scrumptious. I love those avocado balls!
Wow! Truly inspired! I’ve never seen avocado balls! And where did you find watercress? I asked Gloria at the farmers’ market why she doesn’t sell it anymore and she said she can’t grow it because of the drought. Haven’t even seen it in Whole Paycheck.
My Latin market always carries it. Probably from Mexico. I also see it semi-regularly from the hydroponic Asian greens grower at the Hollywood Farmers Market. GREG
Greg, I love this recipe. You have some of the most brilliant recipes I’ve seen — you’re such a fantastic chef, muttering and all. 😉 I have always loved avocado and salmon together — I think it’s one of the best food combinations ever, and this salad looks especially delicious — and of course, it’s gorgeous.
Wow! I’ve never seen a recipe like this. Kind of like your own version of poke, except with salmon and vinegar. Well, you know what I mean. This does have something for everyone and I can’t wait to be the one to try it!
To die for! Oh I could really go for this right now, easily one of my favorite combinations!
Greg, very nice, simple recipe. I love it! You’ve almost got a gravadlax feel with this dish, and the fattiness of the avocado is perfectly balanced in this dish. If I might add, for your readers that are on the Eastern side, this recipe would work wonders with Atlantic salmon, but substitute Maple Syrup for the honey, switch out the cilantro for either beet greens or beet sprouts, and you’ll have an Atlantic flavor version of this awesome recipe. Sharing this on my FB page.
Sounds like a great idea. How have you been. It’s been ages! GREG
That is really, really interesting. I’ll bet the textures are amazing, not to mention the flavors.
This looks fantastic! I’m not much for raw seafood, but if you say I won’t mind the texture, then I’ll believe you!
I adore mustard in all forms so this is delicious already, and then all that gorgeous avocado! Lovely!
Nazneen