Sunday, August 8, 2010

SALMON TARTARE - Quick, interesting dinner idea

Alright, recipe time. Today's recipe is Salmon tartare crostadas. I, personally, don't love cooked salmon. I think it gets very fishy, and oily when it's cooked. However, I love salmon in either it's raw or cured state. It has a great, fatty/oily texture, and I think it's flavor works much better this way too. So, that being said, this is a REALLY quick, really easy, really flavorful recipe that is fun to make and fun to eat. It gets you away from that protein/starch/veggie formula, and gets you a tasty, relatively healthy dish in about 20 minutes

Feeds two
1/2 lb FRESH salmon, whatever kind is in works, just don't use frozen
2 shallots, diced fine -- sub in 1/2 red onion if you don't have shallot
1 tsp fresh ginger, grated
1 tblsp sesame oil
1 green thai chile, diced small
2 tblsp cilantro, chopped
1 tsp white sesame seeds
1 tsp black sesame seeds
1 tsp thai chile paste, such as srirachi (my favorite)
juice & zest of 1 lime
zest of 1 orange
salt and pepper to taste

1) Dice salmon into small, EVEN pieces about 1/8 inch square
2) Mix salmon with all other ingredients and let marinate for 15 minutes
3) Serve with crispy wontons to spoon tartare onto, and eat with your hands :)

****If you dont have crispy wontons, sub rice cakes, good quality crackers, crostini, or even pita chips.

As a variation, add 1/4 cup of coconut milk and diced avocado for a creamier, richer tartare. This recipe can really be used a base. If you like coriander, add some. If you like basil instead of cilantro, go for it. Tartare can be great with any number of flavorings, so let your creative juices flow.

Wine Pairing...either a:
Sauvignon Blanc from South America - dry, crisp, minerally
Unoaked Chardonnay - if you get an oaky one, it'll be too buttery with the fattiness of the salmon

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