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Salmon tataki Asian-style
Salmon tataki Asian-style

Salmon tataki Asian-style

Preparation 20 minutes
Cooking time 1 to 2 minutes
Servings 4

Ingredients

Tataki:

  • 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

Vinaigrette:

  • 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

Salad:

  • 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

Preparation

  1. In a bowl, mix together the garlic, ginger, chili, lime juice and sesame oil.
  2. Stir.
  3. Cut each fillet into 4 pieces.
  4. Place in the marinade and coat well.
  5. Cover and refrigerate for about 1 hour, turning 2 or 3 times.
  6. Spread the sesame seeds on a plate.
  7. Drain the salmon steaks and roll them in the sesame seeds.
  8. In a skillet, heat the grapeseed oil over medium-high heat.
  9. Sear the salmon for 15 to 20 seconds on each side. The salmon must remain raw inside.
  10. Refrigerate for 1 hour.
  11. In a bowl, mix together all the vinaigrette ingredients and stir.
  12. Set aside.
  13. Cut the salmon into 1 cm (3/8 in.) slices.
  14. Place on serving plates.
  15. In a large salad bowl, combine all salad ingredients.
  16. Top with the vinaigrette and toss well.
  17. Divide the salad among the plates.
  18. Serve immediately.
Availability in stores