Salmon Tartare
Course: MainCuisine: ThaiDifficulty: Easy
Servings
6
servingsPrep time
30
minutesCooking time
10
minutesCalories
350
kcalThis Thai inspired Salmon Tartare was introduced to me during a Master Chef team building workshop during a trip to Switzerland. It’s fresh, light, and delicious and one of my absolute favorite recipes!
Ingredients
2 lbs Sushi Grade Salmon Filet
2 Small red onions
Fresh Coriander (leaves and steps)
Fresh Mint
Fresh Ginger
Fresh Lemongrass
1/2 cup Soy Sauce
2 tbsp Wasabi Paste
6 rounds Rice Paper
Cooking Oil
Edible Flowers (Optional)
Directions
- Chop red onion into small pieces and set aside.
- Separate coriander leaves from stems. Dice coriander stems into small pieces and set aside separately from the leaves.
- Remove mint leaves from stem and set aside the leaves.
- Grade the ginger and set aside.
- Mix wasabi paste with soy sauce and ginger and set aside.
- In a large pan, add cooking oil and crisp rice paper. Lay completed crisps on paper towels, separating each one with a new layer of paper towels and set aside.
- Cut salmon filet into half inch cubes and place into a large mixing bowel.
- Add onion, coriander stems, mint leaves, and soy sauce mixture on top of the salmon cubes and mix ingredients together.
- Once mixed, use a round stainless steel shaping tool to plate salmon mixture onto a plate or bowel. Divide the mixture equally among the number of people being served.
- Decorate the top with the coriander leaves, edible flower, and plate with rice paper chip.
- Enjoy!