Category: Low Carb or GF

Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

Pickled King Salmon, Avocado, Iceberg Lettuce, Sweet Onion, Jalapeño, Dill, Tabasco Sauce

Earlier, I shared my recipe for Pickled Salmon — silky pieces of king salmon cured in a tangy, aromatic brine. Here’s another way to enjoy it — cool and refreshing, layered with avocado and crisp lettuce in the style of a Mexican seafood cocktail.

A playful nod to the classic Mexican shrimp cocktail, this version swaps shrimp for buttery pickled salmon and lets the natural acidity of the brine do the work — rather than the lime juice used in the traditional version.

Served over a bed of crisp iceberg, the flavors build in layers — creamy avocado, mild sweet onion, a flicker of jalapeño heat, and fragrant dill. A drizzle of olive oil and a few dashes of Tabasco bring it all together.

Pickled Salmon and Avocado Cocktail

Ingredients
To Serve

Fill cocktail glasses halfway with shredded iceberg. Layer pickled salmon, avocado, onion, jalapeño, and dill over the lettuce. Spoon a bit of the pickling liquid over the top and finish with a drizzle of olive oil and a few dashes of Tabasco. Offer sea salt, freshly ground pepper, and extra Tabasco on the side, along with your favorite chips or crackers — we like Milton’s crispy sea salt crackers for their satisfying crunch.

Pickled Salmon and Avocado Cocktail

Cool, briny, and full of contrast — it’s a refreshing twist on a classic where the salmon absolutely shines.

Crudo vs. Tataki

Crudo vs. Tataki

Crudo vs. Tataki

Sockeye Salmon Crudo, Albacore Tuna Tataki

Crudo is an Italian preparation that means “raw.” It showcases premium seafood served completely uncooked and chilled. Thin slices of fish are lightly dressed—often with olive oil, citrus juice, and salt—to highlight their natural flavor. The focus is on clean, delicate taste and freshness, with accompaniments playing supportive roles the seafood itself.

Tataki comes from Japan and involves a quick sear rather than leaving the fish entirely raw. The exterior is briefly cooked over high heat, creating a smoky, caramelized crust while keeping the center cool and mostly raw. After searing, the fish is sliced and served with sauces such as ponzu or soy, and crisp garnishes like daikon (or cucumber), which enhance the flavor and texture while letting the contrast between the seared exterior and tender interior shine.

Together, crudo and tataki show two distinct ways to let high-quality seafood take center stage…

Crudo vs. Tataki Recipes

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Burnt Ends Wedge Salad

Burnt Ends Wedge Salad

Burnt Ends Wedge Salad

Inspired by Eater Vegas, which recently highlighted the Burnt Ends Wedge Salad as one of the best salads in Las Vegas at both the Four Sixes Ranch Steakhouse pop-up at Wynn and Flanker Kitchen + Sports Bar at Mandalay Bay, this version brings the indulgent dish to life at home.

The salad masterfully combines two comfort-food favorites—the classic steakhouse wedge and smoky, tender barbecue. Crisp iceberg lettuce provides a refreshing crunch, while the creamy, spicy tang of Tabasco Blue Cheese Ranch dressing sets the stage for the star ingredient: juicy, caramelized beef brisket burnt ends. Rich, unctuous, and utterly mouthwatering, the burnt ends elevate the salad into a truly crave-worthy experience.

Burnt Ends Wedge Salad Recipe

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Swordfish with Mango Relish, Lime Emulsion

Swordfish with Mango Relish, Lime Emulsion

Grilled Wild Massachusetts Swordfish
Mango Relish and Lime Emulsion

Thick-cut swordfish, wild-caught off the coast of Massachusetts, is grilled until just charred, tender, and juicy. It’s topped with a vibrant mango relish—diced ripe mango, jalapeño, and red onion—adding tropical sweetness, lively heat, and an oniony bite. A silky lime olive oil emulsion is poured over the top, tying everything together with bright acidity and a citrusy sheen. It’s then finished with herby cilantro.

Swordfish with Mango Relish and Lime Emulsion Recipe

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Salmon Crudo, Smoked Soy

Salmon Crudo, Smoked Soy

Salmon Crudo, Avocado, Jalapeño
Smoked Soy, Olive Oil, Lemon Juice, Microgreens

This simple yet sublime salmon crudo dish hits all the notes. Pristine raw wild Alaska sockeye is shingled with creamy avocado slices and spicy jalapeño then drizzled with smoked soy sauce, fruity olive oil, and a squeeze of lemon juice. Just a touch of flaky sea salt and a scatter of vibrant peppery microgreens complete the dish.

But it’s really the smoked soy that pushes this dish over the top — unexpected and distinctive. A few drops of all-natural hickory liquid smoke transforms plain soy sauce into something magical.

Seasoned sushi rice is served on the side, great for dipping in the intoxicating sauce and pairing with bites of salmon.

Cold sake makes a crisp and refreshing accompaniment to the salmon crudo’s bright, clean flavors of citrus, soy, and olive oil. The chilled sake mirrors that cool, clean mouthfeel, keeping the palate refreshed instead of weighing it down.

Salmon Crudo, Smoked Soy

Salmon Crudo Recipe

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