Super easy make at home salmon tataki: a Japanese carpaccio of quickly seared salmon. Serve it chilled with a fresh sesame dressing and cauliflower mash on the side! And what a fantastic appetite booster this also is!
Just look how simple it is to bring some Japanese flavors on your dinner table.
So first off: let’s talk about that fresh chunk of salmon.
Buy a super fresh piece of salmon for this salmon tataki, preferably a piece that is thick and fatty and cubic to rectangular in shape. Because this will also make slicing up the pan seared salmon later on much easier for you.
It is also important that your piece of salmon has the same thickness on all sides. Because salmon tataki slices with the same size and shape also look much prettier and more appetizing on a plate.
Believe me, presentation here is everything!
We are only going to sear the salmon quickly on all sides first.
Just to give it that extra color but you still need to keep it as raw as possible on the inside. Once the salmon tataki is chilling in the fridge, then we will assemble our fresh and easy dipping sauce, full of the most gorgeous Asian flavors.
No funny stuff you need here apart from the fish sauce and rice vinegar.
If you can’t find any rice vinegar, then I suggest that you add extra lemon juice to taste and a tiny pinch of caster sugar as well as a good alternative.
Then plate your salmon tataki creation up nicely and you are all set!
I love to serve this salmon tataki dish as a starter also: it is easy to make in advance and a fantastic appetite booster!
My favorite side dishes to serve with this salmon tataki are rice and my Japanese spinach and sesame salad and cauliflower mash.
Salmon Tataki: Japanese carpaccio of seared salmon served chilled with a fresh sesame dressing!
Course: Main Course
Keyword: salmon tataki
Servings: 2 people
Calories per serving: 469 kcal
* 12,5 oz fresh salmon (350 g)
* 1 fresh spring onion
* 1 tbsp fresh ginger grated
* 3 tsp soy sauce
* 1 tsp fish sauce or dashi
* 2 tbsp toasted sesame oil
* 1 tbsp sesame seeds
* 1 tbsp lemon juice
* 2 tbsp rice vinegar
* 1 tbsp vegetable oil
1. Pour the vegetable oil in a medium non-stick pan and place it over high heat until hot. Then add the salmon
Quickly sear the salmon on all sides. This shouldn’t take more than 5 minutes in total. The salmon still needs to be very raw in the middle. As soon as the salmon is seared well, then take the pan off the heat and place the salmon on a clean plate. Immediately put it in the fridge for 30 minutes until it is cold.
In the meantime make the marinade. Slice the green part of the spring onion finely and add this together with the freshly grated ginger to a small cup. Then add the soy sauce, fish sauce (or dashi), lemon juice, rice vinegar and 2 tablespoons of cold water.
Stir well and add the sesame oil and the sesame seeds also.
Stir again. Then check the seasoning of the marinade and add extra sesame oil, fish sauce, soy sauce, lemon juice to taste if necessary. Slice the seared salmon up into thin slices and divide the salmon tataki over clean plates. Drizzle the salmon tataki with the marinade. Serve chilled.
Cauliflower mash recipe
* 12oz microwaveable bag of cauliflower florets
* Everyday seasoning and sea salt & pepper
Place microwaveable bag of cauliflower florets in the microwave and cook according to instructions given. Note: if you DO NOT want to use a microwave, simply bring a pot of water to a boil, add the cauliflower and boil until soft.
Add the steamed cauliflower to a bowl, add butter, Everyday seasoning and sea salt & pepper. Mash with a potato masher, fork or an immersion blender like the one I used. Season to taste with sea salt & pepper.
Fish is very important in human nutrition.
Believe it or not.
So, let’s have a look at the health benefits of salmon.
For a start: fresh salmon is packed with omega-3 fatty acids or good cholesterol.
Salmon is also a good source of protein, vitamins and minerals. Overall salmon is a nutritious fish that helps to keep the body healthy and has a positive effect on cardiovascular health and well being.
No surprise when I say that wild salmon is likely to be more nutritious than salmon from fish farms.
Fresh vs. Frozen
I would rather wait for a good fresh salmon steak just once a year than use mediocre frozen salmon every week. Especially if you are using raw to nearly raw like this tatami. Then the taste and texture really have to shine though.
Frozen salmon is better for fish cakes, pies and fish stews. I would never add a super fresh slab of salmon to a stew and cook the living daylights out of it until it dies a second time.
In fact I love to prepare this dish ahead and serve it cold, so no dramas in the kitchen when the sauce isn’t working. Plenty of time to get rid of the split butter sauce and start again!
If you found the sauce slightly short on sweetness. This can be corrected with a very small amount of apple juice.
Let us know what your favorite salmon recipes are or what salmon dishes you want to see appear here.
Any inspiration is always welcome and highly appreciated!