I often serve this as a first course for Shabbat dinner. It takes 45 minutes to prepare and half a day to marinate.
Ingredients
2 tablespoons finely chopped red onion
2 tablespoons finely chopped shallots
¼ cup finely chopped jalapeño pepper, seeds removed
¼ cup finely chopped cilantro
¼ cup freshly squeezed lime juice
6 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 ½ pounds salmon fillet, skinned and cut into 1” cubes
Lemon juice to taste
Chopped parsley or cilantro, chopped, to taste
Boston lettuce leaves, cleaned and separated
1 ripe avocado, sliced
Preparation
Make the marinade: in a small glass bowl, mix together all ingredients except salmon, lemon juice, herbs, lettuce and avocado.
Place salmon in a glass bowl or square glass dish. Pour marinade over the fish and cover. Allow to marinate for 8 – 12 hours in the refrigerator. Turn twice over the course of the day to make sure that all sides of the fish are getting equal access to the marinade.
Taste before serving. Add splash of lemon and salt to taste. Sprinkle with parsley or cilantro before serving on a bed of lettuce. Place a slice of avocado on each dish.
Yield: 6 – 8
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