Salmon Tataki with Lime and Clementine

Instructions

1. 1

   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.

2. 2

   Meanwhile, in a bowl, combine the remaining 1 tbsp (15 ml) of oil with the chives, lime and clementine juices and set aside.

3. 3

   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.

4. 4

   On a work surface, cut the salmon into thin slices. Arrange the salmon on 4 plates.

5. 5

   Drizzle with the remaining vinaigrette. Season with salt and pepper. Top with the salad. Serve with a few plain chips, if desired.