Salmon Tartare & Avocado Spring Salad
Serves 2
1. In a small non-reactive bowl, mix sriracha, ponzu sauce and mayonnaise. Transfer about 2 tbsp (30 ml) sauce
(15 to 22.5 ml) 1 to 1½ tbsp
sriracha
ponzu sauce
1 tbsp (15 ml)
into a small squeeze bottle and set aside until ready to serve.
mayonnaise
¼ cup (60 ml)
2. To make salmon tartare, in a medium non-reactive bowl, mix salmon, green onions and puffed rice, if using. Stir in sriracha-ponzu mixture, a bit at a time, to reach your desired consistency and spice level. 3. Arrange 2 lettuce leaves on a serving plate. Arrange half the avocado and cucumber slices as desired. 4. Place a few 2- to 3-in (5 to 7.5 cm) round culinary moulds on prepared serving plate near avocado and cucumber slices. Divide half the salmon tartare among moulds. Using a mould tamper or back of a spoon, gently press salmon while lifting moulds to shape tartare. 5. Garnish as desired with mini rice cakes, balsamic pearls, microgreens and reserved sriracha-ponzu sauce.
sashimi-grade wild BC salmon, cut into ½-in (1.25 cm) cubes
½ lb (225 g)
green onions, thinly sliced
2
puffed rice (optional)
2 tbsp (30 ml)
large curly lettuce leaves, washed and thoroughly dried avocado, pitted and thinly sliced lengthwise long English cucumber, cut into ¼-in (0.6 cm) slices on a bias mini rice cakes, balsamic pearls, microgreens, for garnish
4
1
1
6. Repeat steps 3 to 5 on second serving plate and serve.
16
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