Spicy Salmon Salad or Dip

Ingredients

• (2-3 tablespoons) Mayonnaise
• (1 tablespoon) Chopped cilantro or chives
• (1-2 teaspoons) Sesame or olive oil (we used avocado oil)
• (2 teaspoons) Black sesame seeds
• (1 squeeze) Sriracha, or other chili paste, to taste (we used 6 chili seasoning)
• (1 squeeze) Lemon juice, to taste
• (1) Avocado, diced (optional)
• (1) Large cucumber
• (2 Portions) Sockeye Salmon

Directions

1. Wash and slice cucumbers roughly 1/4" thick. Set aside while preparing the salmon mix.
2. Break up cooked salmon into small chunks. Salmon should be cool, but cooked, for this recipe.
3. With a fork, mix together salmon with the mayonnaise, chopped cilantro/chives, oil, sesame seeds, siracha/chili, and lemon juice. 
4. Taste and season to your liking, adding more spice with chili paste, or more tang with lemon juice.
5. Gently mix in avocado (if desired), then top cucumber slices with the salmon mix and serve immediately.

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*Notes*

Salmon should be precooked. View our recipes for baking and steaming salmon from frozen for help.

Cucumber can be substituted with endive or nori (seaweed) sheets.

If making this recipe ahead of time, wait to mix in avocado until right before serving, as the avocado will brown.
Sockeye salmon can be substituted with king, pink, or coho salmon.