Salmon And Tuna Tartare With Balsamic Reduction Recipes

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

SALMON OR TUNA TARTARE

Steps:

• Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients. Then rinse and drain on paper towels. Meanwhile, place the shallots in a bowl and cover with cold water. Let sit five minutes, then drain, rinse and drain again on paper towels.
• In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil. Season with salt; if you want to add a little spice, add a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve (but not too long). Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.

SALMON TARTARE

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.

SALMON TARTARE

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 TUNA PATTIES

Steps:

• Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour.
• Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.

TUNA AND SALMON TARTARE WITH ENDIVE LEAF

Steps:

• In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper.
• In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste.
• Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled.

SALMON TARTARE

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.

PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE

Steps:

• Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
• In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
• Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
• In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
• Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
• Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
• Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
• If available, press down with the bottom of a Worcestershire or Tabasco bottle.
• Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
• Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
• Whip the creme fraiche until thick, stiff peaks are formed.
• Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
• Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
• To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
• Garnish each parfait with one long chive spear placed at an angle over the parfait.

BALSAMIC TUNA

Steps:

• Sprinkle the tuna with the salt and pepper.
• Heat the oil in a large nonstick skillet set over medium high.
• Add the tuna and cook 2 minutes on each side, or until cooked almost to desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two minutes on each side will result in a pink, not red, center.
• After removing the tuna from the pan, add the vinegar and orange juice and cook, stirring, until the liquid begins to turn to a syrup.
• To test, drag a spoon through the liquid along the center of the pan; the path of the spoon will not fill in quickly as the liquid becomes syrupy.
• Drizzle the syrup over the tuna and serve immediately.

SALMON AND TUNA TARTARE WITH BALSAMIC REDUCTION

Steps:

• 1. Place balsamic vinegar over med-low heat and simmer until it is a syrupy consistensy. Be careful not to scorch. Cool and reserve. 2. Slice baguettes into 1/4" slices. Using knife or cookie cutters, make shapes from bread slices. I have used diamond-shaped cutters and round cutters (that can be used to make moons) for this in the past. You'll need two dozen pieces from each type of bread. 3. Brush bread with olive oil, lightly, and toast in 350 degree oven until golden brown. Cut garlic bulb in half & rub each piece of toast to give a hint of flavor. Reserve. 4. Cut each fish seperately into 1/4" dice with a very sharp knife. If you find you have a blood line in either piece, remove and discard - it will make dish bitter. Reserve under refrigeration. 5. Combine next five ingredients to make marinade. 6. Just before you're ready to serve, combine each type of fish with half of the marinade. Put toasts on a platter and top with a spoonful of one of the tartares - I used the whole wheat with the salmon and the white bread for the tuna. Top with a cilantro leaf - optional. Drizzle reduced balsamic vinegar on platter for people to dip into if they desire. I found that I had to find one brave soul to try this dish, and then the entire party raved all night about them. Just remember to either have ice under this platter or only allow it to be out for an hour - though the fish gets "cooked" by the acid, it's still not very safe at room temperatures for long.