Salmon Tartare + Yuzu Kosho
🍳 raw
🍽 serves 10
📋 7 ingredients
Nutrition per serving
913
calories
2.1g
protein
7.5g
carbs
97.6g
fat
Ingredients per serving
- 3.2 oz salmon
- 0.4 each Avocado
- 0.4 tbsp ponzu sauce
- 0.4 oz scallions
- 0.2 tbsp yuzu kosho
- 0.2 oz sesame seeds
- 0.2 each nori sheets
Method
1. Rinse the salmon under cold water and pat dry with paper towels. Cut the salmon into small, uniform dice (about 1/4-inch cubes).
2. In a food processor, combine the avocados with 2 tablespoons of ponzu sauce. Blend until smooth to create an avocado mousse.
3. In a large mixing bowl, gently fold the diced salmon with the yuzu kosho and remaining 2 ounces of ponzu sauce.
4. Toast the sesame seeds in a dry skillet over medium heat for about 3 minutes, or until golden brown. Set aside to cool.
5. Shred the nori sheets into thin shards using kitchen shears.
6. Divide the salmon mixture evenly among 10 serving plates or small bowls.
7. Spoon a dollop of avocado mousse on top of each portion of salmon tartare.
8. Sprinkle toasted sesame seeds and thinly sliced scallions over the avocado mousse.
9. Garnish with nori shards for added texture and flavor.
10. Serve immediately, ensuring that the dish is presented cold.
