White Salmon Tataki with Coconut and Shiso

Name: White Salmon Tataki with Coconut and Shiso
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 1/2 lb white (Ivory) salmon (cut into 3/4 inch by 3/4 inch blocks ); 4 tbsp Korean chili flakes; 3 tbsp white sesame seeds; 2 tbsp sesame oil; 1 salt (to taste); 1/4 cup soy; 5 tbsp white balsamic (or rice wine vinegar); 2 tbsp sambal; 2 tbsp sesame oil; 3 whole avocados; 1 small Serrano; 1 tbsp cilantro; 1 wole lime (juiced); salt (to taste); 2 whole radishes (sliced); 1/2 small you coconut meat; 1/4 cup red shiso leaves; 2 tbsp cilantro flowers; 1/4 cup roasted hazelnut

5 from 1 vote

Here is one of the dishes I made last week. I had a business lunch for 8 and made 3 courses and then I followed it up with 8 more people for dinner and served 6 courses. I made 3 different breads as well.

A busy day to say the least. This was the main course for the lunch I served. Everyone thoroughly enjoyed it. A simple salmon dish that can be enjoyed for all those times you want something fulfilling but yet light. If you like this salmon recipe check out others like this here

This kind of cuisine should be refreshing and light. This is one that fits that to a tee! Here is the salmon tataki recipe I hope you enjoy it!

Ingredients

6 people

Salmon Tataki

1 1/2 lb white (Ivory) salmon cut into 3/4 inch by 3/4 inch blocks
4 tbsp Korean chili flakes
3 tbsp white sesame seeds
2 tbsp sesame oil
1 salt to taste

Marinade

1/4 cup soy
5 tbsp white balsamic or rice wine vinegar
2 tbsp sambal
2 tbsp sesame oil

Guacamole

3 whole avocados
1 small Serrano
1 tbsp cilantro
1 wole lime juiced
salt to taste

For Garnish

2 whole radishes sliced
1/2 small you coconut meat
1/4 cup red shiso leaves
2 tbsp cilantro flowers
1/4 cup roasted hazelnut

Nutritional information

Calories: 305kcalCarbohydrates: 8gProtein: 24gFat: 20gSaturated Fat: 3gCholesterol: 62mgSodium: 150mgPotassium: 728mgFiber: 2gSugar: 3gVitamin A: 1677IUVitamin C: 2mgCalcium: 88mgIron: 3mg

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Servings 6 people

For the Salmon

Season the salmon with salt, korean chile flakes, and sesame seeds. In a hot saute pan (non stick if desired) add sesame oil and the salmon.
Cook on each side for approximately 20 seconds. you want to sear the outside of the fish on all 4 sides. Turn to the next side and repeat. The salmon should only be in the pan about a minute to a minute and half. Then take out and rest for a minute.
Meanwhile place all the ingredients of the marinade together in a shallow dish that the salmon can fit in. Once the marinade is mixed well and adjusted for seasoning, place the salmon inside the marinade.
If the marinade doesn't cover the salmon that's okay, just turn the salmon every 15 minutes. Leave the salmon in the marinade for 45 minutes turning every 15 minutes.

For the Guacamole

Place all the ingredients in a food processor and puree until smooth. Season with salt and lime and place in a small plastic pastry bag.

To Finish

Cut the tip off the pastry bag and squeeze 5 dots of guacamole on to the plate. Then slice the salmon and place on top of the guacamole.
Add roasted hazelnuts, radish, and sliced young coconut meat next to each slice. Take some of the marinade and spoon around the fish. Finish with shiso leaves and cilantro blossoms. Serve and enjoy!