Coho/Sockeye Salmon Tartar

 

 

 

 

Each year in August and September we begin to get fresh, never frozen, wild caught Sockeye and Coho Salmon. When you can get this product you’ll notice that the flesh in more red than the farm raised variety and has a much more elegant taste and texture.

 

I usually purchase several fish and prepare in several ways. The thinner portions, typically near the tail I use to make the following tartar modified slightly in that just before service the flesh is tossed with lemon juice which adds acid and is similar to ceviche preparation except the lemon juice is literally on the product no more than a minute prior to service. If you are a fan of Sashimi you’ll enjoy this simple appetizer.

 

Equipment:

Chef’s knife, cutting board, mixing bowl, ¼ cup measuring cup, ramekin, or small jelly serving bowl.

Ingredients:

4 oz. fresh Coho or Sockeye Salmon, chopped to small dice.

1/2 jalapeno chile, seeded, and chopped fine

1 tbsp. red onion chopped fine

1 tbsp. chopped cilantro or parsley depending on personal choice of flavor

Several full leaves of cilantro

Juice of 1 lemon

6 strips of cucumber

Pinch of salt

Pinch of raw cane sugar

Sprinkle of Rice Wine vinegar.

1 tbsp. olive oil

 

Method:

1.       Be sure that the fish and cucumber are very cold for this dish

2.       Peel and slice the cucumber into 6 strips about 4 inches long about ¾ of a inch wide. Place the strips on a plate, sprinkle on the salt and sugar on one side, then sprinkle on the rice wine vinegar. Place the strips in the refrigerator until ready to assemble.

3.       Chop the salmon to size, place in bowl with the jalapenos, onions and cilantro, add the lemon juice, add most of the olive oil, reserving only enough to coat the inside of the form you will use. Mix together lightly.

4.        Place three strips of the cucumber into the oiled form, (measuring cup, ramekin, etc.), then the salmon mix and gently press to form. Invert the form onto the salad plate and gently tap out. Add the cilantro leaves as garnish and add additional extra virgin olive oil if you prefer.

 

 

 

 

Serves 2

Nutrition Information per 2 oz. cup serving:

Calories: 185, Fat: 13.8 gm, Cholesterol: 36 gm, Sodium: 47 mg, Carbohydrates: 1.7 gm, Protein: 12.7 gm.

 

 

 

 

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