The FDA guidelines for eating raw wild salmon are:
▪ Freeze at -4°F (-20°C) or below for 7 days (continuous time); or
▪ Freeze at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours.
Since it’s hard to achieve temps that cold in your run-of-the-mill home freezer, it’s best to buy salmon that’s been commercially frozen then you don’t have to worry about it.
Now, on to the recipe:
- 1 lb. FAS Wild Coho Salmon, diced
- 1 cup diced cucumber
- 2 Tb. olive oil
- 2 Tb. fresh lemon juice
- 1 Tb. chopped fresh dill
- salt and pepper to taste
All you have to do is combine, taste, adjust seasoning if necessary and serve - so easy. I like salmon tartar on rye bread or those super-crunchy Blue Diamond Nut Thins (pretty much my favorite cracker). For a first course enjoy on top of a lettuce leaf or served in a fancy cocktail glass.
What's your favorite spring salmon preparation?