Salmon Tartare is such a great dish that you can eat as an appetizer or as a main.
When it comes to salmon tartare, I like to play with different flavor profiles to elevate the dish. Whether its Japanese, French, Italian or southeast Asian flavors, it always tastes great!
In this case, we’re taking an Asian spin and combining wasabi, ginger, sesame and coriander to give it a spicy and elevated flavor. Wasabi is a spicy Japanese horseradish that you usually see with sushi dishes. To use wisely as it has a good kick to it!
Serve your tartare with corn chips, bread toasts, taro chips or any other crunchy vehicle! For this recipe, we went ahead with tostadas!
- 1 lb salmon filet
- 1 tbsp of coriander stalks, finely chopped
- 1 shallot, finely chopped
- 1/2 tbsp wasabi (or more if you like it spicier)
- 1 tsp of ginger, finely chopped
- 2 tbsp of lemon juice
- 2 tbsp of extra virgin olive oil
- 1 tsp parsley, finely chopped
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 1 tbsp of coriander leaves, chopped
- 1/2 tsp of grilled sesame oil
- 1 tsp of grilled coriander seeds
- 1 Lebanese cucumber, diced finely
- Tostadas to serve
- Fleur de Sel
- 2 avocado, ripe, but still firm to hold their diced shape
- 1 tbsp of coriander leaves
- Juice from one lime
- Salt and pepper
- Take a large and a medium bowl and add ice to the large bowl to keep your tartare fresh in the medium bowl during the preparation.
- For the salmon, if you don't want to skin and cut your filet, you can ask your fishmonger to do it for you. Otherwise, take off the skin of the salmon with a sharp knife sliding along the fish while pulling on the flap of skin. Remove the darker portion in the middle of the filet.
- Then cut your filet into small cubes for your tartare and put it in the iced bowl.
- Put the herbs, wasabi, shallot, lemon juice, ginger, salt and pepper, sesame oil, sesame seeds and cucumber in a bowl and mix together. Add the ingredients for the preparation with the salmon and gently fold until mixed.
- Taste and adjust the preparation with either more lime, salt, pepper, wasabi until you're happy with the mixture.
- For the avocado preparation, cut your avocado lengthwise and make cut line through the skin without piercing the skin and then cut crosswise to make your avocado dices. Take a spoon and scoop your avocado into a small bowl.
- Mix the avocado gently with the lime juice and coriander leaves.
- Season with salt and pepper. Reserve.
- To plate, take a round or square metal mold on top of a tostada and put a layer of avocado cubes at the bottom and layer avocado tartare on top.
- Garnish with Fleur de Sel, coriander leaves and sesame seeds.
If you don't have tostadas handy, you can take regular corn chips.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.