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


  • 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

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

Certified Reconditioned Standard

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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!
    Salmon Tataki Recipe with Coconut

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