Photo by Ditte Isager
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
1 8-ounce boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons grapeseed or vegetable oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
1/2 teaspoon Asian sesame oil
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips
Preparation
Step 1
Place salmon on a plate; freeze until well chilled, about 20 minutes.
Step 2
Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
Nutrition Per Serving
Per serving: 181 calories
9 g fat
0.1 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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