Salmon tataki Asian-style
1 to 2 minutes
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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.
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