1 teaspoon wasabi powder
2 teaspoons gluten-free tamari soy sauce
4 teaspoons gluten-free sriracha (or less, to taste)
2 large or 3 small green onions, chopped fine
½ cup mayonnaise
½ teaspoon juice from a jar of capers
1 pound fresh salmon, cut into 1-inch cubes, pin bones and skin removed
1 to 2 large cucumbers, cut into 1/3 to 1/2-inch rounds
About the Author
Farm-Grown Product Specialist, Storyteller, Heirloom Tomato Enthusiast, Formulator
A fifth generation member of a California farming family and a longtime friend, colleague, and champion of GFF, K.C. has spent her life and career in food and wine. Since she literally grew up eating farm to table, K.C. thrives on creating simple recipes featuring in-season produce. One of the most connected people we know in the GF community, she’s a conduit to all things and all people as well as the GF curator for subscription snack box company, Love With Food. You can check out the latest from her on her G-Free Foodie website, and perhaps catch her hosting GF events for Whole Foods Market.
Want more tasty recipes from K.C. and our other favorite GF leaders? Order a subscription to GFF today, just in time for our winter/GF Power Chicks special issue!
Photography: Katie Roletto/Love With Food