One-Pot Wonders

Jade Buddha Salmon Tartare

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
Ingredients
  • 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
In This Recipe
Directions
  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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