Quick and easy salmon tartare
A healthy, fresh, juicy, quick and easy meal? You got it! In fact, I make this meal so often that totally eyeball the quantities now so I had to really pay attention to my quantities in order to make it a formal recipe for my blog. In fact it’s almost wrong to even call it a recipe! Let’s just say that I make this very often because it provides me a good substitute for my (unreasonable love for/obsession with) sushi BUT it’s ahem! A LOT better for my wallet…
The mashed avocados add just the right amount of creaminess and smoothness to balance the touch of spiciness from the tartare mix.
This recipe yields 4 portions as a main course, but could just as easily halve everything and make it four appetizers. In fact, it’s probably the perfect appetizer as it is not too filling and is a great opening to a more hearty meal afterwards.
- - 1 1/4 lbs of fresh skinless sushi-grade salmon, diced
- - 1 Lebanese cucumber diced
- - 2 tbsp of fresh chives, minced
- - 1 tbsp of Sriracha sauce (or adjust to taste)
- - 1tbsp of extra-virgin olive oil
- - 2 tbsp of low-sodium Kikkoman Soya Sauce
- - 1 avocado, mashed
- - 1 tsp of fresh lime juice
- - 1/4 tsp salt
- For the tartare mix: Put all the ingredients in a bowl. Mix well. Keep refrigerated until ready to serve.
- Make the avocado topping by mixing al, the ingredients together only when ready to serve to avoid any oxidation.
- To serve: use a small ramequin bowl, put a quarter of the tartare mix and press it gently and evenly. Add a layer of the avocado mix and spread well. Put the ramequin upside down on a plate and remove the ramequin. Ta da! You can always garnish with more chives on top if you want.
- The only real key to this recipe is to use really fresh, sushi-grade salmon.
