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Author Notes: An ultimate summer tartare with southern flavors. The tribute to those months when the wild salmon is at its best, and the corn cannot be sweeter or crunchier. And needless to say, you will need the freshest salmon and the freshest corn – they are the key to this dish. —QueenSashy
Serves 4 as an appetizer
- 5-6 ounces skinless, boneless sushi grade king salmon filet
- 1/4 cup fresh corn kernels, straight from the cob
- 1 tablespoon minced scallion, light green (middle) part only
- 1 tablespoon lime juice
- 1/2 teaspoon grated lime zest
- 3/4 tablespoon minced seeded jalapeno (or up to taste)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon chipotle powder
- 1 1/4 teaspoons grapeseed oil
- Salt and freshly ground pepper
- Place the salmon into the freezer briefly, about 20-30 minutes, to make it easier to dice. With a sharp knife, slice the salmon lengthwise into 1/8" wide sheets. Cut each sheet into 1/8" long strips. Cut the strips crosswise into 1/8" dice.
- In a small bowl, mix the lime juice, lime zest, salt and pepper. Add the oil and whisk until creamy.
- Place the salmon in a bowl. Add the corn, scallion, jalapeno, red pepper flakes, chipotle powder and vinaigrette, and toss to combine.