Salmon Tataki with Lime and Clementine
Salmon Tataki with Lime and Clementine
Ingredients
- 2 fresh salmon fillets, about 6 oz (170 g) each, without skin
- 2 tbsp (30 ml) olive oil
- 2 tbsp fresh chives, finely chopped
- 1 tbsp (15 ml) lime juice (about half a lime)
- 1 tbsp (15 ml) clementine juice
- 1 medium carrot, peeled and julienned
- 1/2 green apple, julienned
- 1/3 cup (25 g) mustard sprouts
- Plain chips, to taste
- Salt and pepper
Instructions
- In a non-stick skillet over high heat, quickly brown the salmon on all sides in 1 tbsp (15 ml) of oil, about 45 seconds for each side. Season with salt and pepper. The fish should still be raw on the inside. Transfer the fillets to a plate. Let cool for a few minutes. Cover with plastic wrap and refrigerate for 30 minutes or until completely chilled.
- Meanwhile, in a bowl, combine the remaining 1 tbsp (15 ml) of oil with the chives, lime and clementine juices and set aside.
- In another bowl, combine the carrot, apple and mustard sprouts. Add 1 tsp (5 ml) of the vinaigrette and gently mix together. Season with salt and pepper.
- On a work surface, cut the salmon into thin slices. Arrange the salmon on 4 plates.
- Drizzle with the remaining vinaigrette. Season with salt and pepper. Top with the salad. Serve with a few plain chips, if desired.
Salmon Tataki with Lime and Clementine