Salmon Tartar

Name: Salmon Tartar
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters baby arugula; 1 baguette, cut on the bias into 1/2-inch-thick rounds; 1 Tbsp chives, finely chopped; 1 Tbsp finely chopped cornichons; 1 Tbsp dill, fronds picked and finely chopped; 1 clove garlic, peeled; 2 servings Kosher salt; 1 Zest of lemon, finely chopped; 2 servings Extra-virgin olive oil; 1 Tbsp finely chopped red onion; 170 grams salmon, cut into 1/4-inch dice; 1 Tbsp whole-grain mustard

Salmon Tartar is a dairy free and pescatarian recipe with 2 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 428 calories, 23g of protein, and 22g of fat. If you have lemon zest, baguette, chives, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Special equipment: 3-inch ring mold

Combine the salmon, chives, cornichons, dill, mustard, onions and lemon zest in a medium bowl and season with salt. Chill until ready to use.

Ingredients you will need

Gherkins

Lemon Zest

Mustard

Chives

Onion

Salmon

Dill

Salt

Equipment you will use

Bowl

Preheat a grill pan to medium-high heat. Rub the baguette slices with the garlic, and then drizzle with olive oil and season with salt. Grill the bread until toasted and slightly charred.

Ingredients you will need

Olive Oil

Baguette

Garlic

Bread

Salt

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Lightly dress the arugula with olive oil and season with salt.

Ingredients you will need

Olive Oil

Arugula

Salt

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

Garnish with the dressed arugula on top and serve with crostini.

Ingredients you will need

Crostini

Arugula

Equipment

Bowl

Grill Pan

Grill

Ingredients

Servings:

237milliliters

baby arugula 1

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

chives, finely chopped 1Tbsp

finely chopped cornichons 1Tbsp

dill, fronds picked and finely chopped 1clove

garlic, peeled 2servings

Kosher salt 1

Zest of lemon, finely chopped 2servings

Extra-virgin olive oil 1Tbsp

finely chopped red onion 170grams

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

whole-grain mustard

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. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.

Hindsight Wines Chardonnay

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.