Salmon Tartar

My job has the best perks. Wine aside. The other day, just before closing a customer came in with two fresh caught sockeye salmon filets. "Cheers!" and then he was out the door.

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!