Salmon Tartare & Avocado Spring Salad
A feast for the eyes and a satisfying treat for the palate! Wholesome wild BC salmon clad in a spicy-tangy dressing makes for an undeniable burst of robust flavours that balance all the other ingredients. This recipe and your creativity are sure to grace any elegant fine-dining experience at home. Serve the Salmon Tartare with Tantalus Pinot Noir.Ingredients
Serves 2
1 to 1½ tbsp (15 to 22.5 ml) sriracha
1 tbsp (15 ml) ponzu sauce
¼ cup (60 ml) mayonnaise
½ lb (225 g) sashimi-grade wild BC salmon, cut into ½-in (1.25 cm) cubes
2 green onions, thinly sliced
2 tbsp (30 ml) puffed rice (optional)
4 large curly lettuce leaves, washed and thoroughly dried
1 avocado, pitted and thinly sliced lengthwise
1 long English cucumber, cut into ¼-in (0.6 cm) slices on a bias
mini rice cakes, balsamic pearls, microgreens, for garnish
Instructions
- In a small non-reactive bowl, mix sriracha, ponzu sauce and mayonnaise. Transfer about 2 tbsp (30 ml) sauce into a small squeeze bottle and set aside until ready to serve.
- To make salmon tartare, in a medium non-reactive bowl, mix salmon, green onions and puffed rice, if using. Stir in sriracha-ponzu mixture, a bit at a time, to reach your desired consistency and spice level.
- Arrange 2 lettuce leaves on a serving plate. Arrange half the avocado and cucumber slices as desired.
- Place a few 2- to 3-in (5 to 7.5 cm) round culinary moulds on prepared serving plate near avocado and cucumber slices. Divide half the salmon tartare among moulds. Using a mould tamper or back of a spoon, gently press salmon while lifting moulds to shape tartare.
- Garnish as desired with mini rice cakes, balsamic pearls, microgreens and reserved sriracha-ponzu sauce.
- Repeat steps 3 to 5 on second serving plate and serve.