Salmon Poke on Greens with Wasabi Peas

Ingredients for Salmon Poke on Greens with Wasabi Peas

• 1 teaspoon sugar

• 1/2 teaspoons finely grated peeled ginger

• 2 tablespoons unseasoned rice vinegar, divided

• 2 Persian cucumbers, thinly sliced

• Koshersalt

• 2 spring onions

• 45ml white or dark soy sauce

• 1 tablespoon plus 1 1/2 teaspoons mirin

• 1 tablespoon plus 1 1/2 teaspoons fresh grapefruit juice

• 1 teaspoon fresh lemon juice

• 5 heads of Little Gem lettuce, cores removed, leaves separated

• 350g fresh salmon, cut into 1/2-inch pieces

• 1 avocado, cut into 1/2-inch pieces

• 40g prepared wasabi green peas, crushed

• Furikake (for serving)

Whisk sugar, ginger, and 1 tablespoon vinegar in a small bowl. Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid. Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes. Taste pickled cucumbers and season with more salt if needed.

Meanwhile, remove dark green tops from spring onions and thinly slice on a diagonal; transfer to a small bowl of ice water and let sit until spring onions begin to curl, 10–15 minutes. Drain spring onion tops, then squeeze out excess liquid with paper towels.

Thinly slice pale green and white parts of spring onions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 tablespoon vinegar to combine. Transfer 45ml ponzu to a second medium bowl. Add lettuce to bowl used to make ponzu; toss to coat and season with salt. Add salmon to second bowl with 45ml ponzu and gently toss to coat. Add avocado, drained pickled cucumbers, and spring onion tops to bowl with salmon and toss again. Season with more salt if needed.

Divide dressed lettuce among bowls. Top with salmon mixture and wasabi green peas; sprinkle with furikake.

Cucumbers can be pickled 3 days ahead; keep chilled. Ponzu can be made 1 day ahead; cover and chill.

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