I could eat salmon tartare everyday. This is why I have created this dish after trying many types of tartares out there and this recipe is my ultimate favorite! This Asian flavored salmon tartare makes four appetizer portions but if you would like to serve as a main dish, just double the quantity. Enjoy!
Servings: 4 appetizer portions
Equipment
- 1 Small sauce pan
- 1 Cast iron, stainless steel pot or deep fryer
- 1 Ring mold
Ingredients
For the tartare
- 1 lb sushi grade salmon diced
- 1 avocado diced
- 1 small cucumber thinly sliced
For the sauce
- 1/4 cup low sodium soy sauce or tamari sauce
- 1/4 cup maple syrup
- 1 tsp green onion chopped
- optional: 1 bird’s eye chili chopped
- 1 Tbsp cornstarch
- 1 Tbsp water
- Meyer lemon zest
- 1 Tbsp Meyer lemon juice or replace with 2 tsp lemon + 2 tsp tangerine, if no Meyer lemon available
- 2 tsp cilantro chopped
- 1 Tbsp shiso leaves chopped (see note)
For the Taro chips
- 1 medium size taro thinly sliced with a mandolin
- Vegetable oil
To garnish
- Chopped shiso leaves
- Microgreens
Instructions
To make the tartare
- Prepare all the ingredients for the tartare and set them aside separately. Refrigerate salmon until ready to assemble.
To make the sauce
- In a small saucepan on medium heat, pour soy sauce, maple syrup, green onion and bird’s eye chili.
- Mix cornstarch with water until well diluted. Pour the mix into the saucepan
- Bring the sauce onto a boil, stirring often, and reduce it to a simmer until the sauce has thickened; it will coat the back of a spoon. Turn off the heat, pour lemon zest, juice, cilantro and shiso leaves. Stir and set aside to cool.
To make the taro chips
- In a cast iron, stainless steel pot or deep fryer, pour enough vegetable oil to cover 1/3 to half of the pot. Bring it to 350 F and fry taro slices until lightly golden.
To assemble the tartare
- Mix the sauce with the salmon evenly. Using a ring mold, put the cucumber slices at the bottom of the plate, add avocado and salmon tartare. Press well before removing the mold so it holds well together. Garnish with some shiso leaves and microgreens. Serve with taro chips.
Notes
Shiso leaves or tía tô are bicolored leaves that can be found in most asian grocery stores. The leaves have notes of mint, basil, lemon, cinnamon and star anise. They are delicious and very versatile; they are used in a varitety of food in asian cuisine. Their taste elevate the recipe, adding a "je ne sais quoi" to the tartare, but if you can not find these leaves, you can omit them. Tried this recipe?Let us know how it was!
