Almond-chili Salmon Tartare* Recipe
crunchy garlic. fresh herbs. scallions
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon Tartare
Crunchy Garlic Garnish
To Serve
Method
Crunchy Garlic Garnish
- 1
Fry garlic
Pour oil into a small skillet or saucepan and warm to 300–325°F (moderate low) or test by slipping a slice of garlic in — it should bubble gently. Add the thinly sliced garlic in a single layer. Fry, stirring occasionally, until golden-brown and crisp, about 2–3 minutes. Watch closely to avoid burning.
- 2
Salmon Tartare
- 3
Prep salmon
Keep the salmon very cold. Trim any sinew, then use a sharp knife to finely dice the salmon into approximately 1/8–1/4-inch pieces. Place the diced salmon in a chilled bowl.
- 4
Mix aromatics and dressing
In a small bowl, whisk together lime juice, light soy sauce, sesame oil, neutral oil, and chili oil (or minced fresh chili). Stir in sea salt and black pepper until salt dissolves. Add the thinly sliced garlic (the raw slices from the ingredient list) and let sit for 1–2 minutes to mellow the raw edge.
- 5
Combine
Pour the dressing over the diced salmon. Add the scallions, chopped cilantro, chives, and mint. Gently fold everything together with a rubber spatula or spoon until evenly combined, taking care not to mash the salmon. Taste and adjust seasoning: add up to 1/2 tsp more soy or a squeeze more lime if desired.
- 6
Add almonds
Fold in the toasted, finely chopped almonds, reserving a small pinch for garnish. The almonds add crunchy texture to the tartare — don’t overmix so they remain distinct.
- 7
Cover and chill the mixed tartare in the refrigerator for 10–15 minutes to let flavors marry. Do not chill longer than 30–40 minutes to preserve texture and color.
Plating & Serve
- 8
Use a ring mold (2.5–3 inch) or two spoons to portion the tartare onto plates or a communal board. Press gently into the mold and lift it straight up to keep a clean shape.
- 9
Top each portion with a sprinkle of the reserved chopped almonds and a generous pinch of the crunchy fried garlic. Garnish with microgreens or small herb leaves if using.
- 10
Serve immediately with toasted baguette slices, crackers, or cucumber rounds and lime wedges on the side. Leftovers should be consumed the same day.