There’s no cooking involved in this light and healthy dish, just some chopping and adding ingredients to taste. For me this is an excellent meal when it’s already hot outside and I don’t feel like heating things up by using the oven or the stove. It’s not the cheapest meal around, but sometimes you just have to give yourself a little treat.

500 g salmon, without skin
1 cucumber, deseeded
1 tsp finely grated ginger
1/3 – 1/2 chili pepper*, finely chopped
2-3 spring onions, finely chopped
half a bunch of coriander, finely chopped
a few drips of sesame oil**
1-2 limes

*Normally I buy my chilies at the supermarket and they are for wussies – they are just terribly mild. I bought this one at an Asian supermarket and I made the big mistake of not tasting a piece before putting it into the salmon mixture. This chili was firy hot and it took over the whole dish. So be careful and taste your chilies and add according to fire-tollerance.

** I’m not sure what kind of sesame oil I have, but it tastes pretty strong. I only add a couple of drips, no more than 4-5, otherwise it will all taste like sesame oil. So it’s the same as with the chillies: add a little bit, have a little bite and add more to taste.

Chop the salmon and cucumber in 1cm cubes and place in a mixing bowl. Add the grated ginger, chili pepper, spring onions, sesame oil and coriander.

The salmon will start to cook from the moment you add the lime juice. This is what made the color of the salmon in the pictures a bit weird – it will turn a bit white from the outside. So add the lime juice (to taste) just before you want to serve the dish. Give the salmon mixture a good, but carefull, stir and serve. If you have the same serving rings as I do (I bought them two years ago and this was the first time I’ve used them – so they really are frequently used tools in my kitchen), you can use them or make nice looking pile son a plate or just serve it in small bowls.


4 Responses to “Salmon tartare.”

  1. Attila

    You could also use a dash of olive oil.
    First mix in the oils, than add the acidic parts.
    The oil will give your fish a light coating which helps delay the cooking proces a bit, so it doesn’t turn pale as fast (it will eventually though)


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