Green Goddess Dressing

• ½ cup dill
• ½ cup packed watercress or spinach leaves
• ½ cup tarragon tablespoons tarragon leaves
• ½ cup minced chives
• 1 small shallot
• 1 anchovy fillets or 1 tablespoon fish sauce
• 3 tablespoons fresh lemon juice
• 2 tablespoon of rice wine vinegar
• ½ cup olive oil
• ½ cup mayonnaise or ½ avocado + 1 Tablespoon of Dijon mustard
• Kosher salt

In a blender, combine the herbs with anchovies, lemon juice, vinegar and oil. Blend until smooth. Add the mayonnaise (or substitute) and blend again until emulsified. Season to taste with salt.


• 1 shallot, minced finely
• 3 limes
• 1 small jalapeno (optional)
• 2 tablespoons of chives, minced
• 1 cup olive oil
• Maldon sea salt or kosher salt
• 8oz sushi grade Salmon, skin, bones and blood line removed

1. Over a gas stove burner, char the skin of the jalapeño thoroughly, place on a cutting board, scrap the burnt skin with a pairing knife, then the seeds and mince finely.
2. Place the shallot in a bowl, add the jalapeño, zest the limes, then shin the limes with a pairing knife in lift the little segments of pulp into the bowl. The pulp will break into smaller pieces as you dress the salmon.
If this last step is daunting, just squeeze the lime juice. Add the olive oil and chives.
3. Dice the salmon into ¼ inch cubes, place into a bowl, add a couple generous pinches of flaky sea salt, stir.
4. Fold in a few tablespoons of lime vinaigrette. Check the seasoning. The bite should be bold and well balanced.
5. Serve the salmon alongside the green goddess dressing and your favorite potato chips or grilled bread.