My second shipment of Copper River Salmon arrived last week and let me just say – I wish salmon season was year-round. I’m not sure that I’ve ever had salmon so fresh and so delicious.
Even though I’ve always wanted to make a fish tartare – I’ve always been a little apprehensive. Partly because my Food Microbiology Professor frightened us with horrible stories of raw fish and partly because eating raw fish at home seems a little scary. But I’m never one to live in fear, so it was time to try it out. I searched for recipes online and took a little bit from here and a little bit from there to create this salmon tartare plus avocado that is absolutely delicious and full of good fats.
The salmon tartare is bursting with flavor and is pretty addictive alongside salty tortilla chips and a chilled beverage.
So. Go get yourself some ultra-fresh salmon and make some tartare this summer! It is the perfect lunch, or afternoon snack and is everything I look for in food – exciting flavors, somewhat healthy, a little pretty and super simple.
Prep Time: 15 minutes
Keywords: raw appetizer side snack gluten-free high protein salmon summer
Ingredients (4 appetizer servings)
- 8 oz fresh (as you can get) salmon fillet (skin and bones removed)
- 3/4 cup diced avocado (about 1/2 of a medium sized avocado)
- 1/2 cup diced cucumber (seeds removed)
- 1 Tbsp diced jalapeno (seeds removed)
- 2 Tbsp diced shallot
- 1 tsp ginger, mined or jarred
- 2 Tbsp lime juice
- 2 Tbsp roughly chopped cilantro
- 2 Tbsp thinly sliced chives
- 1 tsp sesame oil
- 2 tsp oil (grapeseed, canola, etc)
- salt & pepper
- tortilla chips or rice crackers for serving
Chill salmon in freezer for 20 minutes.
Meanwhile, prep all other ingredients and toss together.
Thinly slice salmon and then cut into small cubes.
Toss together with other ingredients.
Season with salt & pepper to taste.
Serve immediately with tortilla chips or rice crackers.