Simple Salmon Tartar

This week kind of flew by for me. I’ve been busy at work, plus Kramer and I have had plans and commitments all week after work, so we’ve barely been home, to be honest. Sometimes that’s nice, though. Not that I hate sitting at home, curled up on the couch, but it’s good to make yourself go out and do things other than on the weekends. I went to my favorite Mexican restaurant, La Superior, with a friend on Tuesday night, which was incredible, as always. Their lengua tacos are simply out of this world, and their margaritas aren’t half bad, either! On Wednesday, Kramer had class, so I went to the gym (as much as I tried to resist doing so), then went home and started working on some new recipes, which I rarely have time to do during the week. Last night, I went out for a drink with some people from my office, followed by pizza and a few more drinks with Kramer and our friend back in our neighborhood. That may not sound too exciting, but when you have a 50 hour work week, doing anything except going to sleep when you get home seems like a lot! Unfortunately, Kramer and I were complete idiots and didn’t buy our Dark Knight Rises IMAX tickets far enough in advance, and Kramer (rightfully) doesn’t want to see it at a non-IMAX theater, so we’re going to have to wait until Tuesday to see it. Maybe we’ll go to Nitehawk tonight to see something and attempt to ease our pain and suffering. Tomorrow, though, we’re going to see the Mets vs. The Dodgers, so it isn’t all bad.

More salmon, I know, but the idea of not turning on the oven or the stove is just too tempting to pass up. We loved our Salmon Donburi so much, that I wanted to come up with more ways to showcase this fantastic sockeye salmon that we’ve been lucky enough to get ahold of. The fish is so bright and fresh tasting, you really don’t need to do much with it. I decided to dress it simply with some sesame oil and lemon juice, throw in some scallions and grated ginger, then fold in some avocado for a light summer dinner that Kramer and I ate almost all of. You can eat this on toasts or on its own – either way, you’ll be back for more. The lemon juice and zest makes the salmon pop, and eat bite is filled with both incredible flavor and texture. Tartar isn’t just for fancy restaurants, people, you can make it right at home to enjoy with a chilled glass of white wine, to be eaten at your very own dinner table. Who would have thought it? If you get ahold of some high quality fish, don’t cook it and risk overheating yourself and overcooking the fish – just toss it with a few simple pantry items and serve, like we did with this tartar.



Manhattan during that crazy storm earlier this week – we had hail!


The weather was actually nice yesterday afternoon, which called for rooftop drinks.


Who else is reading the new Enderverse book? Mazer Rackham backstory, guys!

Tartar-1
Mince and slice everything as fine as you can (I believe in you).

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Then toss the vegetables together with your sauces.

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If you need to remove the skin from your fish (after you remove it from the freezer so it has firmed up), simply grab the back of its skin, keep your knife still, and pull the fish while you keep your knife steady. You want the fish and its skin to separate as it moves, and you want your knife to stay still so you don’t accidentally tear the fish up (which I have done, and honestly, it’s tartar, so if you mess up a little bit, it’s okay – it’s easy to hide). Practice makes perfect!

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Then dice your fish as small and even as you can manage.

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Toss together with your dressing ingredients.

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Serve immediately and devour.

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Simple Salmon Tartar
Author: 
Prep time: 
Total time: 

Serves: 3-4 servings as an appetizer
 

Wild sockeye salmon tossed with a simple dressing, shallots, scallions, and sesame seeds for a light summer bite.
Ingredients
  • 1 lb. raw, high quality salmon
  • 2 scallions, thinly sliced (save about ¼ of your sliced scallions for garnish later)
  • 1 small shallot, minced
  • 1 jalapeno, minced
  • juice of ½ lemon
  • zest of ½ a lemon
  • ½ small cucumber, minced
  • ½ teaspoon fresh ginger, grated
  • 1 teaspoon olive oil
  • ½ teaspoon toasted sesame oil
  • pinch salt and pepper (or more to taste)
  • ½ an avocado, cubed
  • sesame seeds, to garnish

Instructions
  1. Place the salmon in the freezer for at least 15 minutes so that it’s easier to dice. Toss together your scallions, shallot, jalapeno, lemon juice, lemon zest, cucumber, ginger, olive oil, sesame oil, salt, and pepper. Taste and adjust the seasonings as necessary, then set aside.
  2. Take your salmon out of the freezer. If it has skin on it, cut a piece of the fish away from the skin so that you can grip the skin. Place your knife at an angle under the fish, and keep your knife in place as you pull the skin and the salmon along with it, separating the skin from the meat. You can see the photo above for an example. Just try to keep your knife in place and not tear at the fish.
  3. Cut the fish into 4-6 long strips, depending on how big your piece is, then go along and dice it as finely and evenly as possible. Toss it with your dressing, taste again, adjust seasonings as necessary, then toss with the avocado and top with sesame seeds. Serve alongside crusty bread, chips, or on its own.

 

20 Responses

  1. I love sockeye and king salmon. I. actually only eat wild salmon. It’s just so yummy. I don’t know if I’m brave enough to try it raw, but you might have inspired me.

  2. This looks delicious, and so fresh! We got that crazy rain storm here in Boston, too – good times! ;)

  3. lily says:

    this is very similar to poke that i make! except usually i toss seaweed salad in there with sesame oil, scallions, ginger, soy sauce and maybe a touch of sriracha. so delicious!

  4. JulieD says:

    I love salmon and I have never made tartar before…I have to try your recipe…soon!

  5. Julie says:

    This looks amazing. Where are you buying your fish in NYC !

  6. [...] good, but turning on the range means inviting more heat into your situation. The people over at Crepes of Wrath are feeling the same way and deliver a simple-as-hell recipe for a Salmon Tartare that goes [...]

  7. mjskit says:

    What a great way to serve fresh salmon! I’m with you – when it’s fresh like that, why cook it! Love the the touch of heat!

  8. Lynna says:

    SALMON TARTAR! That is just crazy cool! I`m loving the pretty colors of this dish~ it looks so fresh and appetizing to eat.

  9. Leigh says:

    I love raw salmon and avocado! I always worry that my salmon will not be fresh enough to consume raw, so I shy away from preparing it at home!

  10. Andrew says:

    Times like these I feel really fortunate to live in California… It’s been a breezy 75 degrees this entire month!

  11. I love how easy this is to make! And dude, the dark knight movie tickets were sold so fast! I started looking for friday tickets on tuesday and they were all sold out!

  12. Hilda says:

    I love the idea of avocado on fish tartar :-) Yummy! BTW what fantastic shots of Manhattan!

  13. Anna says:

    I’ve been lurking here for a while, and I love reading your blog…I just wanted to say that YES! I am reading the new Enderverse book, and I got to meet Orson Scott Card at a book signing this week. He is a good speaker and very gregarious in person!

  14. jon says:

    haha I follow a lot of food blogs, but you just earned a top spot with that Orson Scott Card name drop. Salmon looks salivating, as well.

  15. katrina says:

    just made this as part of our dinner tonight. very tasty!!

  16. [...] Simple Salmon Tartar | Crepes of Wrath. Share this:TwitterFacebookLike this:LikeBe the first to like this. This entry was posted in Food, Recipe by sleepingfaster. Bookmark the permalink. [...]

  17. [...] of Wrath’s Simple Salmon Tartar. Totally delicious. I already want to eat this [...]

  18. [...] I’ve gone a bit salmon crazy this summer. I’ve been reaping the benefits of good deal after good deal on beautiful wild [...]

  19. [...] We will start off with some salmon…Simple Salmon Tartar [...]

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