Fish-Free Salmon Sashimi

1 Small, Unripe Cantaloupe

1 Cup Mushroom Broth

4 Tablespoons Braggs Liquid Aminos

2 Tablespoons Avocado Oil

2 Tablespoons Sauerkraut Brine

1 Tablespoon Rice Vinegar

1 Tablespoon White Miso Paste

1/2 Teaspoon Onion Powder

1/4 Teaspoon Garlic Powder

2 Sheets Toasted Nori, Roughly Torn

*To make lox or smoked "salmon," add 1/2 - 1 teaspoon liquid smoke, to taste.

*To make gravlax, add 1/4 cup roughly chopped fresh dill and the zest of half a lemon.

Cut the cantaloupe in half, scoop and out discard the seeds. Slice those halves into four wedges each, carefully "filleting" the fruit to remove the peel. Place all 8 cleaned wedges into a large, shallow container.

Place the remaining ingredients into your blender and thoroughly puree, until completely smooth. Pour this marinade all over the melon, making sure that all pieces are fully submerged. You may need to move things around so that you have complete coverage.

Seal the container and place on a flat surface in your freezer. Allow the whole thing to fully freeze; at least 12 hours, but ideally 24 or longer. If you want to save the “salmon” for a later date, just leave it at this stage until you’re ready to serve it.

To continue preparing your fish-free feast, allow the tuna to fully thaw either in the fridge or at room temperature. Drain away the excess marinade. You can save this and reuse it if you like, since there’s no potential bacterial contamination like you would get if using raw meat. Thinly slice the edges as desired for sashimi, or cube for "salmon" poke!

©Hannah Kaminsky http://www.BitterSweetBlog.com