You have to try this amazing salmon tataki recipe with coconut and shiso!
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
You can quickly sear the salmon in a saute pan to give a nice crust on the salmon!
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!
White Salmon Tataki with Coconut and Shiso
- 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
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.
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!