Jade Buddha Salmon Tartare

By The Dog's Breakfast
May 11, 2010
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Author Notes: This was the first original recipe to come out of what we call our Saturday night test kitchen. We had been experimenting with a yellow Thai curry paste that we love to use in braises, and suddenly abandoned it, opting instead to improvise an Asian-flavoured tartare with things we had in the fridge. We like to serve this with thinly sliced sourdough baguette, brushed with olive oil and toasted, and a simple puree of avocado and lime juice. This pairs very well with floral white wines like Viognier and Gewurztraminer.The Dog's Breakfast

Serves: 4 to 6 as an appetizer

  • 10 ounces salmon fillet, cut into fine dice
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped Thai basil (or regular basil)
  • 2 teaspoons grated ginger, with its juice
  • zest of one lime
  • minced green chile, to taste
  • habanero sauce, to taste
  • olive oil, to coat
  • salt and pepper to taste
  • 1 teaspoon Champagne or rice vinegar
  • good squeeze of lime juice
  1. Mix all ingredients except lime juice and vinegar, and chill for about 20 minutes. Add lime juice and vinegar, and correct seasoning if necessary.

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