With temperatures nearly as hot as the sun, I’m seriously searching for ways to cool down as we inch our way towards summer. That includes shifting my exercise routine from land to water, and hiding a chic foldable Japanese fan inside my handbag. If you were anywhere near Dubai this week, you would totally understand my reasoning behind this! I’ll also be eating on the lighter side of things as crunchy seasonal greens and colorful, airy dishes such as my salmon tartare find their way onto my dining table.
If you’re someone who only orders tartares from a restaurant menu, please do yourself a favor and try this at home. This dish has become a sought-after staple at my house when my husband and I entertain. It’s also very similar to the salmon tartare I made with Chef Liam Breen for my restaurant spotlight at The Maine in Dubai. In fact, it was Liam who shared his secret of salting the salmon before cutting, in order to keep the flesh vibrant and juicy.
Although simple to make, you must use the freshest ingredients you can find and follow hygiene safety. In the case of this salmon tartare recipe, sashimi-quality salmon is critical. It must to be kept chilled until you are ready to indulge.
Serve as an appetizer with Japanese rice crackers or on baby gem lettuce. It can also be eaten as a starter or main course with a side of fries or a green salad.
Trust me when I say this salmon tartare is as simple as it is divine!
Salmon Tartare (serves 4 – 6)
- 250 grams sashimi-grade salmon, skin removed
- 1 tablespoon olive oil
- 1 tablespoon of lemon juice (squeeze 1/2 a lemon)
- 2 teaspoons dijon mustard
- Sea salt (Maldon is my choice of preference) – for curing salmon and a pinch for taste
- 1 teaspoon of freshly-ground black pepper
- 2 teaspoons finely chopped red onion
- 2 teaspoons thinly chopped spring onion
- 1 tablespoon capers (optional)
- Baby gem lettuce (washed and separated) or rice crackers for serving (optional)
Generously salt the salmon with Maldon salt flakes or sea salt. Set aside in the refrigerator for 10 and up to 20 minutes, no more. Remove from the fridge, remove or wash off the salt, pat dry well, and cut into 1/4 inch cubes. Gently toss the salmon cubes with olive oil, dijon mustard, lemon juice, a pinch of sea salt and black pepper. Mix in red onion, spring onion, and capers (if using). Taste and adjust seasonings if needed.
Serve on top of baby gem lettuce leaves or in a bowl beside rice crackers. Either is lovely -and both gluten free options. Keep tartare refrigerated until ready to eat.