The fabulous thing about salmon tartare is there’s no cooking involved, just a little bit of chopping and adding some ingredients for a light and healthy dish. This is an excellent meal when it’s hot outside and you don’t feel like cooking and want something more than just a summer salad. Be sure to ask your fishmonger (person who sells the fish) for “sushi grade” fish, then you can eat it raw. You can also them fillet and skin your fish for you.
I know there is a lot of controversy as to whether we should eat salmon at all due to issues with PCB levels, GMO ingredients in feed, environmental havoc and a host of other reasons for farmed salmon, not to mention that lowering stocks of wild Atlantic salmon. I really limit my intake and prefer to see it as a luxury food reserved for special occasions since salmon is anything but a sustainable fish, even if we are mislead by large quantities and at reasonable prices available in supermarkets nowadays.
Look for sustainable wild Alaskan salmon with these market names: Chinook, Coho, Chum, Keta, King, Pink, Red, Silver, Sockeye, Sake. Wild salmon from Alaska is considered the best choice by Seafood Watch and is certified as sustainable to the standard of the Marine Stewardship Council (MSC). It’s very carefully regulated and monitored by a number of agencies and most Alaska salmon populations are robust enough to withstand the pressure of commercial fishing.
500 g fresh sushi-grade salmon fillet, without skin, diced in small cubes
2 green onions, finely chopped
2 tablespoons capers, rinsed and roughly chopped
1 tablespoon toasted sesame seeds
2 tablespoons soya sauce
dash of extra-virgin olive oil
2 ripe avocados, peeled, pitted, and diced
juice of 2 limes
1. Transfer the cubed salmon to a large bowl and add the green onions, chopped capers and sesame seeds. Stir to combine. Add a splash of olive oil and the soy sauce; mix again. If desired, adjust seasoning to taste.
2. In a small bowl, toss the diced avocado with lime juice.
3. Serve the tartare using a medium-sized ring mold. Spoon the salmon tartare mixture into the mold, pressing it down lightly, and top with the diced avocado. Carefully lift the ring mold up and off of the plate. Repeat with the remaining ingredients and serve immediately.
If you don’t have a ring mold, you can create a homemade ring out of tin foil (as I did) to form the tartare, or just serve in small decorative bowls.
4. For a light meal, serve with toasted baguette slices and a green salad.