Here in Chicago it’s been a hot, humid, sticky summer. The thought of standing in front of a charcoal grill cooking up some burgers is the last thing on my mind. So instead of sweating literally into my food, my solution was to stay in the cool comfort of my air-conditioned kitchen.
So…grilled salmon turned into salmon tartare and all for the better.
20 wonton wrappers (square)
five spice powder, to taste
1 pound salmon (I used Coho, but you could use Sockeye, King, etc), small dice
1 medium mango, small dice
1 avocado, small dice
1/3 cup English cucumber, small dice
1 serrano chile, minced
1 tbsp chives, finely chopped
2 tbsp chopped cilantro
2 tbsp ponzu
1 tsp sesame oil
1 tsp fish sauce
1 tsp wasabi paste
2 tbsp fresh lime juice
salt, to taste
Preheat your oven to 350°F. (Yes it’s hot out, but the oven will only be on for 5 minutes!) Take your wonton wrappers and cut them in half on the diagonal to create two triangles. Spray your foil-lined sheet pan with non-stick cooking spray and then place your wonton wrappers on the sheet pan. Spray the tops of the wonton wrappers once they are on the sheet pan. Sprinkle with five spice powder and salt to taste. Bake in the oven for 5-7 minutes or until golden brown.
This will be the most complicated step you have to do. So don’t sweat too much.
Combine the chives, cilantro, ponzu, sesame oil, fish sauce, wasabi paste and lime juice together in a bowl. Whisk to combine.
Combine salmon, mango, avocado (sprinkle with a little lime juice to prevent oxidation), English cumber, and serrano.
About 30 minutes before you plan on serving this dish, combine the dressing and the salmon mixture. Let marinate in the refrigerator and adjust seasoning appropriately.
Serve salmon tartare alongside wonton chips and enjoy this cool dish.
Awww…see…didn’t even break a sweat!
This is a great way to enjoy fish in its most simple form. Be sure to talk to your fish monger to make sure the quality of your fish is high enough to consume it raw. Usually tartare will include some form of fat, either in the form of oil, mayonnaise, or egg yolks. This version has none of the above and instead is dressed in a light, tangy, and acidic vinaigrette. It keeps the tartare high in flavor and light on the calories. Also using a very ripe avocado will add creaminess, a buttery texture and richness to the dish.
It’s a great versatile dish that I enjoy for lunch, serve as a wonderful cocktail hors d’oeuvre, light dinner, and sometimes for a midnight snack.