Salmon tataki Asian-style
- 1 garlic clove, finely chopped
- 15 ml (1 tbsp) fresh ginger, finely chopped
- 1 Thai pepper, seeded and finely chopped
- Juice of 1 lime
- 30 ml (2 tbsp) toasted sesame oil
- 600 g (1 1/4 lb) thick salmon fillet, without the skin
- 60 ml (1/4 cup) sesame seeds
- 15 ml (1 tbsp) grapeseed oil
- 60 ml (1/4 cup) mixed sesame oil
- 30 ml (2 tbsp) freshly squeezed lime juice
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) nuoc mam (fish sauce)
- 10 ml (2 tsp) sugar
- 1.25 ml (1/4 tsp) crushed chili peppers
- 500 ml (2 cups) bean sprouts
- 500 ml (2 cups) baby spinach, thinly sliced
- 500 ml (2 cups) Napa cabbage, thinly sliced
- 1 red bell pepper, finely chopped
- 45 ml (3 tbsp) green onion, thinly sliced
- In a bowl, mix together the garlic, ginger, chili, lime juice and sesame oil.
- Cut each fillet into 4 pieces.
- Place in the marinade and coat well.
- Cover and refrigerate for about 1 hour, turning 2 or 3 times.
- Spread the sesame seeds on a plate.
- Drain the salmon steaks and roll them in the sesame seeds.
- In a skillet, heat the grapeseed oil over medium-high heat.
- Sear the salmon for 15 to 20 seconds on each side. The salmon must remain raw inside.
- Refrigerate for 1 hour.
- In a bowl, mix together all the vinaigrette ingredients and stir.
- Set aside.
- Cut the salmon into 1 cm (3/8 in.) slices.
- Place on serving plates.
- In a large salad bowl, combine all salad ingredients.
- Top with the vinaigrette and toss well.
- Divide the salad among the plates.
- Serve immediately.