Fresh Salmon Tartare Recipes

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SALMON TARTARE



Salmon Tartare image

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Appetizer     Valentine's Day     Quick & Easy     Oscars     Mother's Day     Lime     Salmon     Healthy     Raw     Chive     Jalapeño     Cilantro     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 13

1 8-ounce boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons grapeseed or vegetable oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
1/2 teaspoon Asian sesame oil
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips

Steps:

  • Place salmon on a plate; freeze until well chilled, about 20 minutes.
  • Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

SALMON TARTARE



Salmon Tartare image

A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.

Provided by grubdaily

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 2

Number Of Ingredients 7

1 (5 ounce) very fresh salmon fillet
1 teaspoon minced shallot
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh chives
1 teaspoon minced cornichon (small pickled cucumber)
1 teaspoon fresh lemon juice, or more to taste
sea salt and freshly ground black pepper to taste

Steps:

  • Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 0.6 g, Cholesterol 41.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 1.6 g, Sodium 227.1 mg, Sugar 0.1 g

SALMON TARTARE



Salmon Tartare image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds sushi grade fresh salmon, skin removed
1 English cucumber, thinly sliced
4 tablespoons finely chopped shallots
2 tablespoons finely chopped fresh dill
4 tablespoons finely chopped fresh chives, plus more for garnish
1 tablespoon capers, coarsely chopped
3 tablespoons lemon juice
12 cherry tomatoes, sliced in 1/2
Salt and pepper
Olive oil
Avocado slices
4 endive leaves, for garnish
Toast points or crackers, for garnish

Steps:

  • Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve. Slice cucumber into very thin (almost transparent) rounds and set aside. In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice and finally add the salmon. Cover and refrigerate if not using immediately. Just before serving, chop the tomatoes, season with salt and pepper and a sprinkling of olive oil, and stir to combine. On a serving plate, spread the cucumber slices to cover 2/3 of the plate, leaving a space in the center of the plate. Then arrange the salmon over the cucumber, then top with the seasoned tomatoes. Garnish with sliced avocado and chopped chives. Serve with endive, toast points or crackers.

SALMON TARTARE



Salmon Tartare image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 15m

Yield Six or more servings

Number Of Ingredients 9

1 pound skinless, boneless raw salmon fillets
4 teaspoons finely chopped fresh dill
2 tablespoons olive oil
3 tablespoons fresh lime juice
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped red onions
Dill and mustard sauce (see recipe)
Buttered toast triangles (see instructions)

Steps:

  • Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
  • Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
  • Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.

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