By Martha Rose Shulman
- Total Time
- 40 minutes
- Rating
- 4(107)
- Notes
- Read community notes
Use the freshest salmon you can find, preferably wild salmon, for these glistening little bites.
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Ingredients
Yield:Serves 10 to 12 as an hors d’oeuvre
- ¾pound salmon fillet, skin and small bones removed
- Salt
- Freshly ground pepper
- 1tablespoon soy sauce
- 2tablespoons rice vinegar
- 1tablespoon mirin
- 2tablespoons sesame oil
- 2teaspoons grated or finely chopped fresh ginger
- 1ripe but firm avocado
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
109 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 6 grams protein; 123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Remove all of the pin bones from the salmon, and cut into ½-inch cubes. Place in a bowl, and season with salt and pepper. Toss with the soy sauce, rice vinegar, mirin, sesame oil and ginger. Cover and marinate in the refrigerator for about 30 minutes.
Step
2
Cut the avocado into ½-inch cubes, and place in a bowl. Pour some of the marinade from the salmon into the bowl, and toss gently. Thread two pieces of salmon and one avocado cube onto each toothpick. Arrange on a platter and serve.
Tip
- Advance preparation: You can thread the salmon onto the toothpicks an hour before serving, but wait to add the avocado until shortly before serving so that it doesn’t discolor.
Ratings
4
out of 5
107
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Cooking Notes
Karen&Ian
Does this have to be sushi grade salmon or does the curing do enough sterilization? thanks!Karen.
deligrrrl
The term “sushi grade” actually means the fish has bee frozen for a short while, which does kill some of the potential bad parasites or microbes. I dont know all that it kills but it’s good, when eating raw fish, that it is sushi grade. Since this recipe calls for only small amount of acids unlike a ceviche, I would stick with sushi grade tuna.
Paula E.
This was a huge hit at a dinner party, even though the piece of salmon I was using was pretty thin, and some of the pieces weren't chunky enough to look like the photo. I just double-skewered those pieces, and they stayed on the toothpicks just fine. I used Skuna Bay salmon from the Vancouver area.
Liz
Does anyone know how many skewers in a serving? The nutrition information says 12 servings but that's vague...
deligrrrl
The term “sushi grade” actually means the fish has bee frozen for a short while, which does kill some of the potential bad parasites or microbes. I dont know all that it kills but it’s good, when eating raw fish, that it is sushi grade. Since this recipe calls for only small amount of acids unlike a ceviche, I would stick with sushi grade tuna.
RosebudTX
Ginger tastes like soap to me (cilantro too, I have that gene I guess). Typically I can skip the ginger in a recipe and things still work, but this recipe is so unadulterated I wonder if it would change it too much to leave it out. Any thoughts from those that know ginger?
Karen&Ian
Does this have to be sushi grade salmon or does the curing do enough sterilization? thanks!Karen.
Mike Wilson
If by 'sterilization' you mean killing off microbes that naturally reside in salmon but do not disease the fish, then no, this curing does not 'heal' it only flavours. Only heat and/or pressure will 'sterilize'. This marinade seasons or 'cures' the fish. So if you can get sashimi-grade salmon, or wild-caught salmon, or sustainably farmed (e.g., NZ King Ora) salmon then your experience will be better all around.
the_beezelet
Beautiful, quick, easy and awesome!!
Paula E.
This was a huge hit at a dinner party, even though the piece of salmon I was using was pretty thin, and some of the pieces weren't chunky enough to look like the photo. I just double-skewered those pieces, and they stayed on the toothpicks just fine. I used Skuna Bay salmon from the Vancouver area.
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