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Spicy Salmon Boats

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Fresh and flavorful spicy salmon boats served in crisp cucumber halves, topped with creamy avocado and a drizzle of heat. A quick and elegant dish perfect for a light meal or appetizer.

Ingredients

  • 1 large English cucumber
  • 200 g (7 oz) sushi-grade salmon, finely diced
  • 1 ripe avocado, sliced
  • 2 tablespoons sriracha mayo (sriracha + mayonnaise)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • Black and white sesame seeds, for garnish
  • Fresh microgreens, for garnish
  • Sriracha or honey-sriracha glaze, for drizzling

Instructions

  1. Slice the English cucumber in half lengthwise and scoop out the seeds to create hollow boats. Pat dry inside.
  2. In a bowl, gently mix the diced salmon with sriracha mayo, soy sauce or tamari, sesame oil, and rice vinegar.
  3. Halve and pit the avocado, then slice thinly and fan the slices.
  4. Spoon the spicy salmon mixture evenly into the cucumber boats, smoothing the tops.
  5. Lay the avocado slices over the salmon filling in each boat.
  6. Garnish with sesame seeds and microgreens, then drizzle with sriracha or honey-sriracha glaze.
  7. Serve immediately.

Notes

  • Use only sushi-grade salmon for safe raw consumption.
  • Substitute tuna for a different flavor variation.
  • For a gluten-free option, use tamari instead of soy sauce.
  • Best enjoyed fresh; do not store assembled boats for long periods.

Nutrition

Find it online: https://yumfamilyrecipes.com/spicy-salmon-boats/