Salmon Tataki: Japanese carpaccio of seared salmon served chilled with a fresh sesame dressing!
Calories per serving469kcal
12,5ozfresh salmon(350 g)
1fresh spring onion
1tspfish sauceor dashi
2tbsptoasted sesame oil
Pour the vegetable oil in a medium non-stick pan and place it over high heat until hot. Then add the salmon.
Quickly sear the salmon on all sides. This shouldn’t take more than 5 minutes in total. The salmon still needs to be very raw in the middle. As soon as the salmon is seared well, then take the pan off the heat and place the salmon on a clean plate. Immediately put it in the fridge for 30 minutes until it is cold.
In the meantime make the marinade. Slice the green part of the spring onion finely and add this together with the freshly grated ginger to a small cup. Then add the soy sauce, fish sauce (or dashi), lemon juice, rice vinegar and 2 tablespoons of cold water.
Stir well and add the sesame oil and the sesame seeds also.
Stir again. Then check the seasoning of the marinade and add extra sesame oil, fish sauce, soy sauce, lemon juice to taste if necessary. Slice the seared salmon up into thin slices and divide the salmon tataki over clean plates. Drizzle the salmon tataki with the marinade. Serve chilled.