Salmon Poke

• 1 pound skinless sashimi-grade king salmon fillet, pin bones removed, cut into 1/4-inch cubes
• 7 tablespoons extra-virgin olive oil
• 2 tablespoons unpacked light brown sugar
• 1/2 to 3/4 teaspoon Tabasco or other hot sauce
• Kosher salt and freshly ground black pepper to taste
• 2 ripe avocados, peeled and pitted
• 1 small shallot, minced
• 2 tablespoons freshly squeezed lime juice (1 lime)
• 3 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
• 1 tablespoon champagne vinegar
• 1/4 cup sour cream
• 2 teaspoons chopped fresh dill

1. In a medium bowl, combine the salmon, 1 tablespoon of the olive oil, the brown sugar, and the hot sauce, salt, and pepper.
2. Mix gently and then set aside for 5 minutes.
3. In a separate bowl, roughly chopeven lightly mashthe avocados.
4. Mix in the shallot and lime juice.
5. Set aside.
6. To make the dressing, whisk together the remaining 6 tablespoons olive oil, the lemon juice, and vinegar.
7. Add salt and pepper to taste.
8. To serve, divide the avocado mix among 4 small plates.
9. Pat the avocado down into a 3-inch circle in the center of the plates.
10. Top with the salmon, a small dollop of sour cream, and some dill.
11. Drizzle the dressing over the top and serve immediately.

salmon fillet, extravirgin olive oil, brown sugar, hot sauce, kosher salt, avocados, shallot, freshly squeezed lime juice, freshly squeezed lemon juice, champagne vinegar, sour cream, dill

Taken from www.epicurious.com/recipes/food/views/salmon-poke-387758 (may not work)