Sashimi Salmon Salad

Photo © Franz Scheurer

Serves 4 as an entrée

½ cup Japanese mayonnaise (see above)
2 teaspoons wasabi paste 
100g sashimi-grade salmon, diced (see notes)
1 avocado, diced
4 green onions, thinly sliced on the diagonal
1 tablespoon pickled ginger, sliced
½ teaspoon black sesame seeds
2 teaspoons tobiko (see notes)

Combine mayonnaise and wasabi. Gently fold in salmon, avocado, green onions and ginger.

Place in a bowl, sprinkle with tobiko and sesame seeds and serve.

Notes: Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before cutting it. Tobiko, flying fish roe, is available from some fishmongers.

Alternative species: Ocean trout, salmon, tuna, yellowtail kingfish.

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, advice on purchasing and storing seafood, species information and answers to frequently asked seafood questions.