Ingredient List

  • Qty:1/2 lb
  • Qty:1/4cups
  • Qty:4 each
  • Qty:1 each
  • Qty:2 each
  • Qty:6 each
  • Qty:1/4 tsp

*If you are unable to find Alaea, Pink Himalayan Sea Salt is suitable.


For best results, start preparing the dish the day before you intend to serve it.

  1. Place the salmon fillet in a nonreactive rimmed dish wide enough for it to lie flat.  Coat both sides evenly with salt.  Cover the dish with plastic wrap and refrigerate for 24 hours.
  2. After 24 hours, fill a large bowl with ice and water. Rinse the salt from the fish under cool, running water and soak the fish in the water bath for 1 hour. 
  3. Slice the salmon into ¼ inch cubes and place them in a non-reactive bowl. 
  4. Add the tomatoes, avocados, sweet onions, scallions, and red pepper powder. 
  5. Gently toss all the ingredients together with your hands. 
  6. Cover the bowl with plastic wrap and refrigerate for several hours before serving.

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