Salmon Tartare

This is salmon tartare with asian inspiration. Instead of avocado which is normally the fat in this dish, it uses a wasabi mayonaise which is both easier to put together and, in my opinion, tastier. Make sure to use the freshest fish possible any time you eat uncooked fish. The salt and butter flavor from Ritz are a cood complimant to the other flavors present. Serves 2. Derived from the “Salmon Tartare with Wasabi Mayonnaise” recipe from Lonely Planet’s The World’s Best Spicy Food: Where to Find It & How to Make It.

Ingredients

  • 3/4-1 pound of fresh salmon

  • 1 lime

  • 1/2-3/4 cup mayonaise

  • 1 1/2 tablespoons wasabi paste (preferably wasabi, not horseradish based)

  • 1 shallot, diced

  • Salt to taste

  • MSG to taste

  • Crackers, chips, or tortillas

  • (Optional) 1 tablespoon Sriracha

  • (Optional) 1 teaspoon sesame oil

Directions

  • Rince the salmon in cold water and pat dry. Separate the skin from the meat however you would like. I place the salmon skin up, then run a 6” knife between the skin and meat, slightly tilted up, with my hand just on the other side of the skin to guide it. I have read that using a spoon is another easy way to do this.

  • Cut the salmon into 1/4” square pieces. Add to a bowl and mix in the juice from one lime and mix. You want enough juice to fill the spaces between the salmon, but not enough to submerge it. Place in the fridge for at least 20 minutes to cure.

  • Mix together the mayonaise, wasabi paste, Sriracha, sesame oil, salt, and msg. Taste, and adjust proportions as desired. The salt will not disolve until mixed with the fish, so anticipate a mild gritty texture.

  • Add the mayonaise mixture into the salmon until you think “I dunno, that might be a little too much mayonaise.” Then add the diced shallot and stir again. How much of the mayonaise is added in the end is a personal preference.

  • Let sit in the frigde another 20 minutes to let the flavors meld, then stir again and serve.