Happy New Year fellow foodies . May 2010 bring you and your loved ones everything you’ve been hoping for!
I’m usually not really good at realizing new year’s resolutions, that’s why I stopped making them a few years ago. This time is different, I do need to be more organized in 2010 in order to be able to keep posting at a regular pace. A whole load of work is ahead in a business project I’m part of, it should take most of my time this year. I’ll try to stick to more organization and see how it goes
Let’s get back to this salmon now. It’s been part of the appetizers I made for New Year’s eve dinner and I must say we all enjoyed it. At first, I was planning on using salted soy sauce and pretty disappointed when I found out I didn’t have any. Well, now I can say I’ll do it again with sweet one. It tastes amazing with ginger! I kept lime as a last ingredient to give this tartare a fresh taste. If you want to experiment you can also add the grated zest before marinating but don’t forget lime juice has to be added last if you don’t want your tartare to turn out being a ceviche!
This ginger and lime salmon tartare recipe is meant to be served in appetizer spoons or small verrines (glass cups) but if you wish to have it as a unique starter, count about 4.5 oz per serving and adapt the ingredients’ quantity accordingly.
Preparation time: 10 minutes – Marinating time: at least 30 minutes
Ingredients (for 6 servings as an appetizer)
15 oz (425 g) of salmon fillets (skinless, boneless)
2 spring onions
1-inch square of fresh ginger root (= 1 tablespoon grated)
1 non-treated lime
6 tablespoons of sweet soy sauce
1/ Clean and chop spring onions.
2/ Peel and grate ginger.
3/ Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square).
4/ Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes.
5/ Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate.
6/ Rinse lime and grate zest over individual portions.
7/ Squeeze lime, add on top and serve tartare right away.