Salmon Tartare

plate April 29, 2013
Featured Ingredient:

Sea Salt

From:
Amagansett Sea Salt

serves: 4-6 people
prep: 10 minutes
cook: 0 min.

—ingredients—
  • For the Tartare
  • 1 pound fresh salmon
  • 1 Tablespoon grape seed oil
  • juice of half a lemon
  • 3 tablespoons chives
  • 1-2 tablespoons asian dressing
  • 1 cucumber sliced thinly or crostini
  • salt and pepper to taste
  • For the Asian Dressing
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons agave nector
  • 2 tablespoons powdered sugar
—more about—

—//—

I never eat salmon cooked, but I love it both cured and raw. Tuna is usually the star of the tartare menu, but salmon should not be overlooked. It’s creamier than tuna and doesn’t have the large pieces of sinew which are sometimes an issue with tuna. Best of all, it’s crazy easy to make.

Start with a very fresh piece of salmon from a trusted local source. Cut the salmon into 3-4 inch chunks and place in the freezer for 10-15 minutes so that they stiffen up but don’t completely freeze. The stiffness will make a small dice much easy to achieve. Pull out the salmon one piece at a time and dice. The diced salmon should be kept in a container on ice. At this point you can store the salmon in the fridge for up to a day or season and serve. Once seasoned the salmon should be served immediately.

I think it’s important to toss the salmon in the oil first because it creates a barrier from the salt and lemon which will “cook” the salmon and change it’s color

In a bowl combine the salmon with the grape-seed oil. You can use another oil if you prefer, but I like the grape-seed oil because it doesn’t impart very much flavor. I think it’s important to toss the salmon in the oil first because it creates a barrier from the salt and lemon which will “cook” the salmon and change it’s color. Next add in the lemon juice, salt, chives and a splash of Asian dressing. Serve with sliced cucumbers or crostini (sliced baguette, drizzled with butter and baked until crispy).

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