Salmon Avocado Cucumber Appy

Vancouver Hello ladies! Today I’m showcasing one of British Columbia’s finest products: salmon. I went to my fishmonger Daily Catch on Davie Street to see what looked good. I bought an absolutely stunning piece of wild, line caught King Salmon. I decided to make a fresh bitesize appy to share with friends. Salmon Avocado Cucumber Ingredients: Makes 9-12 mouthfuls depending on size of cucumber

  • 50 grs of fresh, wild, line caught salmon (I used king salmon, but feel free to use other kinds: sockeye, coho, etc..)
  • 1 organic cucumber (if not organic, peel the cucumber- I did!)
  • ½ ripe avocado
  • Lemon juice

Cut your cucumber into one inch pieces. Carve out the middle.

image3

Slice your salmon into small cubes and also put in cucumber. Do the same with the avocado. image4

Serve with soy sauce or coconut aminos to remain gluten-free. Simple, fresh, delicious. Enjoy! image2

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4 thoughts on “Salmon Avocado Cucumber Appy

  1. Jan May 4, 2015 at 7:11 am Reply

    So beautiful Em-and I bet it tastes every bit as good as it looks. Jealous of that gorgeous salmon. Is ‘appy’ your own word-or a west coast thing? Very cute.

    • Emily @ culinarycorrespondence.com May 4, 2015 at 2:39 pm Reply

      I can’t take credit for appy. They call bite size aperitif style dishes appies here. So I thought it worked for this.

      The salmon is particularly fresh at the moment in BC. We’re very lucky.

      Sent from my iPhone

      >

  2. Beth @ Culinary Correspondence May 4, 2015 at 10:46 am Reply

    This looks so fresh – I want to eat it out on a terrace while sipping a cool and crisp white wine! I bet the salmon you get is simply amazing. So jealous 🙂

    • Emily @ culinarycorrespondence.com May 4, 2015 at 2:41 pm Reply

      It was super fresh! And the salmon was melt in the mouth amazing. Another way of serving this is to squeeze lemon juice, add a bit of dill and forgo the soy sauce. Even simpler!

      Sent from my iPhone

      >

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