| 1 1/4 lbs. sushi-grade, center-cut salmon filet | |
| 1/2 cup finely diced red onion | |
| 2 or 3 jalapeño peppers, seeded and minced | |
| 3 scallions, sliced | |
| 4 radishes, cut into small batons or matchsticks | |
| 1 avocado, cubed | |
| 1/4 cup soy sauce or Tamari | |
| Zest and juice of one lime | |
| 1 Tbsp. brown sugar | |
| 1 inch piece fresh ginger, peeled and minced | |
| 1 Tbsp. rice wine vinegar | |
| 1 Tbsp. grapeseed or other neutral oil | |
| 1 tsp. chili oil or hot sauce such as Sriracha (optional) |
| 1. | Place the salmon in the freezer for 15-30 minutes to allow it to become more firm and make it easier to cut cleanly. |
| 2. | In a large bowl, combine the red onion, jalapeño peppers, scallions and radishes. |
| 3. | To make the dressing, whisk together the soy sauce, lime juice and zest, brown sugar, fresh ginger, and rice wine vinegar until the sugar dissolves. |
| 4. | Add the grapeseed oil and chili oil or hot sauce, if using, and whisk to combine. Set aside. |
| 5. | Remove the salmon from the freezer and cut into 1/2 inch pieces. |
| 6. | Add the salmon and the avocado to the vegetables in the bowl. Add the dressing and gently toss to combine. |
| 7. | Allow to sit for five minutes prior to serving to allow the flavors to develop. Taste and adjust seasonings. |
| 8. | Serve with root vegetable chips. |
Poke bowls served with rice may be all the rage, but this Salmon Poke Dip from West of the Loop will take over your tastebuds. Imagine a dip that combines tender sashimi-grade salmon, buttery avocado, and crunchy veggies for an array of textures in every bite. The flavors are nicely balanced as well with salty, sweet, tart, and spicy notes from soy sauce, rice wine vinegar, lime juice, and fiery ginger. This heart-healthy, protein-rich dip puts other dips to shame.
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