¼ bunch green onions, green portion only, very thinly sliced
Fine sea salt and freshly ground black pepper
1 lemon, optional
Chips and/or salad fixings, for serving, optional
Prepare salmon: Place salt in a shallow dish. Dredge salmon in salt on all sides to coat completely. Allow any excess salt to fall back onto the plate. Place the salmon on a separate plate and refrigerate for 10 minutes. You will see tiny droplets of water form on the surface. Remove salmon from the refrigerator; run under cold water to rinse off salt, then pat dry. Dice salmon into 14-inch cubes.
Make shallot oil: The second step is to prepare the shallot-flavored oil that will season the salmon. Place oil and shallots in a small pot over medium heat and cook until shallots are a rich brown color. Remove from heat, let cool and strain oil (reserve shallots for another use).
Assemble poke: Combine salmon, shallot oil, avocado and scallions in a mixing bowl. Taste and season lightly with salt and pepper. Mix to combine thoroughly. Squeeze some fresh lemon juice on top just before serving, if desired. Serve with chips or on top of salad.
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