Spicy Carrot, Cucumber, and Avocado Salad With Salmon
From Departure Restaurant + Lounge in Portland, Oregon
Chef: Gregory Gourdet
Serves: 4
Cook time: 21 minutes
Total time: 2 hours
30 minutes (including
2 hours marinating)
10 pickling cucumbers, thinly sliced
3 large shallots, thinly sliced
5 Thai chiles, thinly sliced
1 medium knob ginger (about 2 ounces), julienned
3 cups rice wine vinegar
1 cup sugar, agave, or honey
2 tablespoons salt, plus more for seasoning
⅓ sourdough baguette, cut into ½-inch cubes
1 tablespoon olive oil, plus more for seasoning
4 4-ounce skinless salmon fillets Cayenne pepper
2 pounds baby carrots, trimmed, peeled, halved, and blanched
1 ripe avocado, diced
1 bunch cilantro, stems removed
1 tablespoon black sesame seeds, toasted
1. In a medium bowl, combine cucumbers, shallots,…
