Salmon tartar recipe – This raw salmon dish is refreshing and full of deliciously bright and bold flavors. It resembles a classic Hawaiian salmon poke recipe and is perfect to enjoy in the summer!
Disclaimer: Make sure to use fresh, high-quality salmon for the preparation of this recipe. Serve immediately and do not prepare. It is recommended that pregnant women should not eat raw meat. Visit foodsafety.gov to learn more about food safety.
The best salmon tartare recipe
Of course I like to cook – I really enjoy it. But what am I not a fan of cooks over a stove in the middle of summer. There really is nothing more uncomfortable than turning a kitchen into a sauna. Nope.
As soon as the heat comes up, we turn to delicious cold dishes that are easy to prepare without having to cook!
Tartare is one of our most popular recipe concepts without cooking. These light-flavored, simple, refreshing starters (or main courses) can be made with a wide variety of proteins. Some of our time-tested tartare recipes are the classic steak tartare and kitfo (Ethiopian beef tartare) and this amazing ahi tuna tartare.
We wanted to share a summer dish like the one mentioned above, made with high quality seasonal protein and full of vibrant spices. So easy salmon tartare is basically a Hawaiian bag Recipe, with light Asian flavors like ginger and hoisin.
Prepare this delicious salmon spoke recipe in just 15 minutes and enjoy it with potato chips as a snack or as part of the main course.
Ingredients you need
Here’s a wonderfully simple poke recipe. It contains less than a dozen Choose ingredients that are easy to find in most grocery stores.
To do that raw-something dish do you need:
- Wild caught salmon – Sashimi class
- cucumber – diced
- Shallot – diced
- Fresh ginger – rubbed
- garlic – chopped
- Hoisin sauce – normal or GF
- Lime juice – Freshly squeezed
- sesame oil – or other tasteless oil
- Crushed red peppers – Optional
- salt and pepper
Pro tip: Sashimi-grade salmon is usually only available during the summer and may need to be obtained from a seafood deli.
How To Make Salmon Tartare (Poke)
There is no need to cook for this salmon spoke recipe. Yay! Just prepare, mix and serve. Here we break down these simple steps to make the freshest, tastiest salmon tartare at home:
Pro tip: You want to work with cold fillets, so keep the fish in the refrigerator until you’re ready to cut and blend it.
First, prepare a large mixing bowl. Cut the salmon into small pieces ¼ – ½ inch Dice. If the salmon comes with skin on the bottom, carefully cut it off before chopping.
Put the salmon cubes in the bowl.
Next, prepare and dice the products according to the full recipe below. Then add all the remaining ingredients to the bowl.
Mix gently. Pay attention to do not overmix so the fish doesn’t get mushy or overheat.
Season to taste and season with salt and pepper as required.
Get the full (printable) salmon tartare recipe below. Enjoy!
Place portions of the salmon tartar in individual small bowls and serve immediately.
For a funny and fancy presentation, fill a baking dish with a portion of poke and turn it onto a plate, as shown in the photo below.
Suggestions for what to serve with salmon tartare
Serve cold in summer, with Potato chips or tortilla chips.
I even like to serve salmon tartare with jalapeno potato chips for one Extra kick of taste!
For a healthier option, enjoy with Cucumber slices or just eat straight with a fork or spoon.
frequently asked Questions
The hoisin sauce used for this dish may contain gluten. So, when buying a gluten-free hoisin sauce, check the ingredients carefully.
There are loads of add-ins for you to add! Mix in pieces of avocado, a handful of fried tempura crunchies, or freshly sliced spring onions for different textures.
Garnish the dish with a pinch of sesame seeds, microgreens or more paprika chilli flakes.
For a real poke dish, you can serve this with steamed (and cooled to room temperature) rice, seaweed salad, cucumber salad or simply with slices of fresh radishes and / or avocado as a side dish.
No, you shouldn’t cook raw salmon – or tartare – in advance. For taste and health protection reasons, it’s best to enjoy poke right after it’s made.
You can chill the salmon tartare for up to 20-30 minutes at the max, right after preparation and before serving.
Looking for more delicious fish recipes?
Salmon Tartare (Salmon Poke Recipe)
This raw salmon dish is refreshing and full of deliciously bright and bold flavors. It resembles a classic Hawaiian salmon poke recipe and is perfect to enjoy in the summer!
Servings: 6th Servings
Prepare a large mixing bowl. Cut the salmon into small ¼ – ½ inch cubes. Put the cubes in the bowl.
Dice and prepare the products. Add the cucumber, shallot, ginger, garlic, hoisin juice, lime juice, sesame oil, and crushed red pepper to the bowl.
Mix gently. Then season to taste and season with salt and pepper as required.
Serve cold with potato chips or tortilla chips. (I like to serve salmon tartare with jalapeno potato chips!)
If the salmon has a skin on the bottom, carefully cut it off before chopping.
Portion: 0.33Cup, Calories: 137kcal, Carbohydrates: 5G, Protein: 16G, Fat: 6thG, Saturated fatty acids: 1G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 2G, Cholesterol: 42mg, Sodium: 124mg, Potassium: 441mg, Fiber: 1G, Sugar: 3G, Vitamin A: 91IE, Vitamin C: 3mg, Calcium: 18thmg, Iron: 1mg
Make this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you cook!
Share this recipe with friends!
Post a Comment