Serves 4

12 ounces salmon fillet, skin and pin bones removed
2 tablespoons extra-virgin olive oil
1 tablespoon finely grated ginger (use a rasp grater)
½ teaspoon kosher salt, plus more to taste
1 small avocado, diced
1 whole scallion, minced
1 teaspoon fresh lime juice
1 teaspoon wasabi paste
1 dozen lavash or other crackers, for serving

1. Cut salmon into ¼ inch cubes and place in a bowl with oil, ginger, ½ teaspoon of kosher salt, avocado, and scallion. In a small bowl, mix lime juice and wasabi paste until paste dissolves; add to salmon mixture. Stir gently to combine.

2. Season with salt and serve immediately with lavash.