Spicy salmon salad or dip

This is a recipe that gets its inspiration from my Simple Gourmet days. Except back then it was always made with shrimp, and the avocado was always a key part of the recipe. We also served these on some tasty sesame crackers back in the day—but quite honestly, I love the crunch of the cucumber. I’d say this was probably one of the most popular appetizers we ever served at catering functions. It’s a little like spicy tuna, but without the tuna.

This version is great served as a dip, where guests can spoon it themselves onto sliced cucumbers, endive or small nori sheets (seaweed sheets – what are commonly used for sushi). However, I like to have it all plated and presented nicely.

6 ounces (150 g) cooked (baked or grilled) salmon
2–3 tablespoons (45 ml) Paleo Mayonnaise ( recipe here)
~ squeeze of Sriracha, or other chili paste, to taste
1 tablespoon (15 ml) chopped cilantro or chives
1–2 teaspoons (10 ml) sesame oil
2 teaspoons (10 ml) black sesame seeds
1 avocado, diced (optional)
1 large English cucumber, sliced

1. Break up cooked salmon into small chunks.
2. With a fork, mix together with the next five ingredients.
3. Taste and season to your liking, adding in more kick via the chili paste if you’d like.
4. Gently mix in avocado (if desired) and spoon onto cucumber rounds. Serve immediately.

Variation—The original Simple Gourmet recipe for this was made with cooked shrimp, which is super tasty too. Feel free to use shrimp if you cannot find good fresh salmon. This dip keeps great in the refrigerator for a day or two, so it’s a great do-ahead appetizer for your next dinner party. If making ahead of time, and you’ll be using avocado, don’t mix in the avocado until you are ready to serve, as the avocados will brown. If you prefer a super-spicy mixture, add in some chili oil to give it some extra kick.

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Spicy salmon salad or dip folds flaked cooked salmon with paleo mayo, sesame oil, and a squeeze of chili paste into a riff on spicy tuna. Black sesame seeds and avocado give it texture, and cucumber rounds are the vehicle of choice. Plated or as a dip, it disappears fast.

Pro Tips

• Break the salmon into small, even chunks with a fork rather than a knife - rough flakes hold the dressing better.
• Add the avocado only at the very end if you are making ahead; it browns within the hour even under the mayo.
• Black sesame seeds are mostly for looks and nuttiness; white seeds taste identical if that is what you have.
• Spoon the mixture onto cucumber rounds just before serving so the cucumber stays crisp instead of weeping.

Frequently Asked Questions

Can I make this ahead?

Yes - the salmon mixture keeps 1-2 days in the fridge. Leave the avocado out until serving and spoon it onto cucumber at the last minute.

Can I use shrimp instead?

Absolutely - the original version of this appetizer was made with cooked shrimp and it works just as well.

How spicy is it?

As spicy as you make it - the chili paste is added to taste, and a little chili oil takes it further for heat seekers.

Recipe Card

Stav Kogan

Spicy salmon salad or dip

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 6 oz (150 g) cooked (baked or grilled) salmon
• 2–3 tbsp Paleo Mayonnaise ( recipe here)
• 1 tbsp chopped cilantro or chives
• 1–2 tsp sesame oil
• 2 tsp black sesame seeds
• 1 avocado, diced (optional)
• 1 large English cucumber, sliced
• Break up cooked salmon into small chunks.
• With a fork, mix together with the next five ingredients.
• Gently mix in avocado (if desired) and spoon onto cucumber rounds. Serve immediately.

Method

 

1. Taste and season to your liking, adding in more kick via the chili paste if you’d like.

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