Salmon tartar, to me, is the perfect meal! It covers all the bases: sweet, spicy, salty, crunchy, smooth and leaves you feeling satisfied, not forgetting that it is really healthy. My twist on it is the steak spice that adds just the right amount of garlic and salt. Another bonus with this recipe is that in my household, I’m the only one that eats the tartar so this combination enables me to cook their salmon (simple olive oil, salt and pepper) and serve the salsa and pita chips along side of it and I get my craving taken care of and everybody is happy!
When you buy fish to make tartar, always tell the fish monger and they will give you their freshest piece of fish and to save some time, you can ask them to skin it for you. Fresh fish actually doesn’t smell fishy, so don’t hesitate and give it a sniff.
I usually use green apples in my tartar during the winter, but using mangos gave it that summer/tropical feel and the cucumbers really gave it that crunch and freshness that it needed. Feel free to add herbs in there such as cilantro or swap out the rice wine vinegar for some lemon or lime juice.
The pita chips are an added bonus to this recipe. You don’t really need it but it does make it extra special. You could also use a simple baguette, thinly sliced on the diagonal and use the same method to make it crispy.
For the pita chips, simply toss them with the olive oil, salt and pepper and place them evenly on a baking sheet. Bake at 425°F for a few minutes until they become crispy (from 5 to 10 minutes). (You can also do these in a toaster oven on the “toast” mode). Pull out and let cool.
Chop all your vegetables and stir with the spices, olive oil and vinegar. Reserve in the refrigerator until you are ready to serve. This can be made in advance and would also be great just as a salsa or over a piece of grilled fish or chicken.
For the salmon, it is important to keep it cold at all times. Cut the salmon into a small dice, aiming to have the same size as your other veggies (1 cm cubes). Reserve in a separate bowl in the refrigerator until you are ready to eat.
When you are ready to serve, gently toss your salsa and salmon together and serve with the pita chips. Enjoy this refreshing take on a salmon tartar!
Ingredients (4 portions):
- 4 sushi grade salmon fillet
- 1 mango diced (aiming for 1 cm cubes)
- 1 cucumber de seeded and diced (aiming for 1 cm cubes)
- 2 green onions minced or 1 shallot minced
- 2 tbsp of olive oil
- 1 tbsp of rice wine vinegar
- 1 tbsp of steak spices
- 1 small red chilli minced (optional) (can be substituted with 1/2 to 1 tsp of siracha)
- Pita bread cut into triangles or long strips
- 1 tbsp of olive oil
- 1/2 tsp of salt
- 1/4 tsp of fresh ground black pepper