Pacific Northwest Poisson Cru

Ingredients

• 500g (1.1 lb) fresh salmon or halibut fillets, thinly sliced 500g (1.1 lb) fresh salmon or halibut fillets, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 bunch fresh cilantro, chopped 1 bunch fresh cilantro, chopped
• 1 bunch fresh mint, chopped 1 bunch fresh mint, chopped
• Juice of 4 limes Juice of 4 limes
• Juice of 2 lemons Juice of 2 lemons
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 10g (4g sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the sliced fish, cucumber, bell pepper, red onion, cilantro, and mint.
2. 2.
   In a separate small bowl, whisk together the lime juice, lemon juice, soy sauce, sesame oil, salt, and pepper.
3. 3.
   Pour the dressing over the fish and vegetables, gently tossing to coat everything evenly.
4. 4.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve the Pacific Northwest Poisson Cru chilled, garnished with additional cilantro and mint leaves.

Treat your ingredients with care...

• Salmon or Halibut — Ensure that the fish is fresh and of high quality. If you prefer a milder flavor, choose halibut, while salmon offers a richer taste.
• Cucumber — Use English cucumbers for their crisp texture and mild flavor. If unavailable, regular cucumbers can be used, but remove the seeds before slicing.
• Red Onion — Soak the sliced red onion in cold water for 10 minutes to mellow its sharpness and enhance its texture.

Tips & Tricks

• For an extra kick of heat, add a finely chopped jalapeno or serrano pepper to the salad.
• To make it more substantial, serve the Pacific Northwest Poisson Cru over a bed of mixed greens or alongside steamed rice.
• Experiment with different herbs like dill or basil to customize the flavor profile.
• If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup to the citrus dressing.
• Make sure to use a sharp knife when slicing the fish to achieve thin, even slices.

Serving advice

Serve the Pacific Northwest Poisson Cru as an appetizer or a light main course. It pairs well with crusty bread or crispy tortilla chips for scooping up the salad.

Presentation advice

Arrange the colorful slices of fish, vegetables, and herbs on a large platter, allowing the vibrant colors to shine through. Garnish with additional cilantro and mint leaves for an extra pop of freshness.