Will came up with this recipe. With the salmon being so delicious, we decided to serve at least a portion raw. While we prepped, we sliced chunks of the bright red salmon belly and ate the melt-in-your-mouth pieces of fish like it was candy.
to make the tartar:
remove pin bones and skin from your filet
dice 8oz salmon into 1/8" cubes
add 1/4 cup of each diced cucumbers and shallots
add 1/8 cup of each diced jalepenos and red onion
add 1tbs of each chives and dill
add 1tsp of each toasted sesame oil and olive oil
1/8 cup soy sauce (or to taste)
the juice from 1/2 lemon
modify: for spicy tartar, add 1/2 tbs sriracha
Toss together and serve on rosemary crackers. Heaven.
(please excuse my horribly chipped nail polish)
Will also made Kelly and I salmon with crispy skin but we all agreed that the whole fillet could have been put into that tartar and we would have been happy as pie.
But I have to say that the cooked salmon was pretty good too. Especially since Will makes the plate look so pretty :)
The salmon is resting on a bed of swiss chard sauteed in garlic and butter and topped with pretty roasted beats. yum yum!
