Ingredients
10 ounce fresh salmon, skin and bones removed
3/4 cup fresh lime juice
2 T honey
2 1/2 tsp soy sauce
1 1/2 tsp lightly toasted sesame seeds
salt, to taste
1/2 tsp grated fresh ginger
2 tsp rice vinegar
1 tsp minced shallot
1//8 tsp cayenne pepper
1 cucumber, peeled and cut into 1/8" thick slices
1 buch radishes, trimmed, cut into 1/8" thick slices
1 head butter lettuce, rinsed and torn into 2" pieces
1/2 cup chopped green onions
Preparation
to make salmon ceviche: on a clean work surface, use a sharp knife to slice salmon crosswise into 1/8" thick pieces. place in a stainless steel bowl with 1/2 cup lime juice; cover and refrigerate 1 1/2 to 2 hours.
To make honey lime dressing: In a small bowl, whisk together honey, 2 T lime juice, 2 tsp soy sauce, 1/2 tsp sesame seeds and salt; reserve.
To make ginger lime dressing: In a small bowl, whisk together ginger, 2 T lime juice, 1/2 tsp soy sauce, vinegar, shallot, 1 tsp sesame seeds, salt and cayenne; reserve. In a large bowl, combine cucumber and radishes, add honey lime dressing and toss. let stand 5 minutes, add lettuce and toss. Drain salmon ceviche (it should be nearly opaque throughout), place in another bowl with ginger lime dressing and toss. Divide cucumber salad amont 4 individual plates, top each with salmon ceviche, and garnish with green onions. Serve immediately.
