Dynamite SalmonYum Gluten Free

DYNAMITE SALMON

{ THIS RECIPE HAS A SLIGHT KICK THAT’S TOTALLY ADDICTIVE, WHICH YOU’LL NOTICE WHEN GUESTS IMMEDIATELY GO BACK FOR SECONDS (AND THIRDS!) YOU MAY WANT TO MAKE A DOUBLE BATCH. OR TRIPLE. THE YOU CAN CUT THE SALMON INTO CUBES HELD OVERNIGHT, AND SAUCE CAN BE MIXED UP THE NIGHT BEFORE TOO. LOOK FOR THESE INGREDIENTS IN THE ASIAN SECTION OF YOUR GROCERY STORE. }

Contributor: K C Cornwell

{ INGREDIENTS }

1 lb (454 g) Fresh salmon, cut into 1 inch cubes, pin bones and skin removed

1-2 large cucumbers, cut into circles

Capers

FOR THE SAUCE

1 tsp wasabi powder

2 tsp Gluten-Free tamari soy sauce

2 ½ tbsp. sriracha (or less, to taste)

2 large or 3 small green onions, chopped fine

½ cup (120 ml) mayonnaise

½ tsp juice from a jar of capers

{ METHOD }

Preheat the oven to 400*F/200*C

Mix all of the sauce ingredients together in a medium sized bowl.

Line a rimmed baking sheet with parchment paper or a Silpat, and place the cubes of salmon on the sheet about 1 inch apart. Top each salmon cube with a large dollop of the sauce. Bake at 400*F/200*C for 4 minutes. Remove from the oven and allow to cool on the baking sheet for at least 5 minutes.

Spread the cucumber rounds out on a large dish or serving tray. Using a small spatula or fish spatula, transfer one salmon cube to each cucumber round. Top each salmon cube with two capers, and serve.

Make it Dairy Free & Paleo: naturally Dairy Free; substitute coconut aminos for the soy sauce, and use a mayonnaise made with olive or avocado oil