salmon tartare

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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.

Salmon Tartare

by Emily Dingmann

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

Instructions

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.

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Comments

  1. says

    Since I used to work at a food safety company I can be a big buzz kill, I know way too much! Sometimes I just let it go.

    This looks amazing! Must try.

    • Emily says

      Yes, since I’ve been removed from it for a while I have definitely gotten better about letting go and not being a buzz kill but it still comes out from time to time. :)

  2. says

    What doesn’t avocado pair well with?! :) I, too, wish Copper River salmon season was year round… this looks amazing, and I’ll definitely be making!

  3. says

    My husband always freaks out with salmon that appears underdone but I always tell him as long as it’s fresh, it’s usually okay. I prefer mine slightly undercooked. Much like tuna..this fish definitely can NOT be overcooked or it has an entirely different taste. I love it raw though!

  4. says

    I think salmon is one of the easier fishes to eat raw- maybe it’s because the texture of smoked salmon is so familiar to me and it’s not that far of a leap? This looks fantastic! I think it would also be awesome over a bed of rice and sea veggies! (we used to serve something a little similar at the sushi restaurant I worked at and it was awesome)

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