Salmon Tartar

Name: Salmon Tartar
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 baguette, cut on the bias into 1/2-inch-thick rounds; 1 Tbsp capers, drained; 1 teaspoon chipotle puree; 1 Tbsp finely chopped cilantro; 1 Tbsp Dijon mustard; 2 servings Ground cumin; 2 servings Kosher salt and fresh cracked black pepper; 1 Tbsp olive oil; 2 servings Extra-virgin olive oil, for drizzling; 170 grams salmon, cut into 1/4-inch dice; 1 Tbsp scallions, chopped

Salmon Tartar is a dairy free and pescatarian main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 487 calories, 23g of protein, and 29g of fat. Head to the store and pick up dijon mustard, capers, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Special equipment: 3-inch ring mold

Combine the salmon, capers, cilantro, Dijon, olive oil, chipotle puree and scallions in a medium bowl, and season with salt and black pepper. Chill until ready to use.

Ingredients you will need

Salt And Pepper

Chipotle Chile Puree

Olive Oil

Green Onions

Cilantro

Capers

Salmon

Equipment you will use

Bowl

Preheat a grill pan to medium-high heat.

Equipment you will use

Grill Pan

Rub the baguette slices with cumin, drizzle with olive oil and season with salt and black pepper. Grill until toasted and slightly charred.

Ingredients you will need

Salt And Pepper

Olive Oil

Baguette

Cumin

Dry Seasoning Rub

Equipment you will use

Grill

Fill the ring mold with the tartar, and then remove the mold.

Serve with the crostini.

Ingredients you will need

Crostini

Equipment

Bowl

Grill Pan

Grill

Ingredients

Servings:

baguette, cut on the bias into 1/2-inch-thick rounds 1Tbsp

capers, drained 1teaspoon

chipotle puree 1Tbsp

finely chopped cilantro 1Tbsp

Dijon mustard 2servings

Ground cumin 2servings

Kosher salt and fresh cracked black pepper 1Tbsp

olive oil 2servings

Extra-virgin olive oil, for drizzling 170grams

salmon, cut into 1/4-inch dice 1Tbsp

scallions, chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.