Salmon Tiradito Recipe
Salmon, Wasabi Salsa, Shichimi, Yuzu Tamari, Coriander Cress
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Ingredients
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Salmon
Yuzu Tamari Dressing
Wasabi Salsa
Garnish & Seasoning
Method
Salmon
- 1
Prepare and slice salmon
Pat the salmon dry with paper towels. Sprinkle evenly with 1/2 tsp fine sea salt and 1/4 tsp sugar; let rest on a cutting board for 5 minutes to firm slightly, then blot any moisture again. Using a very sharp knife, trim edges and cut the salmon across the grain into 8 thin, even slices (about 1/8–1/4 inch thick). Arrange slices on a chilled serving plate, slightly overlapping if desired.
- 2
Brush the top of the salmon very lightly with 1 tsp neutral oil to give a subtle sheen and help dressing adhere. Keep chilled while you finish the rest.
Yuzu Tamari Dressing
- 3
Whisk dressing
In a small bowl, combine 3 tbs tamari, 1 tbs yuzu juice, 1/2 tbs mirin, 1/2 tbs rice vinegar, 1 tsp light oil, 1/2 tsp honey and 1/2 tsp grated ginger. Whisk briskly until the honey is dissolved and the dressing is homogeneous. Taste and adjust: add up to 1/2 tsp more yuzu or 1/4 tsp sugar/honey if you prefer brighter or sweeter. Reserve about 2 tbs for drizzling; keep the rest for passing at the table if desired.
Wasabi Salsa
- 4
Make the wasabi salsa
In a small bowl, dissolve 1/2 tsp wasabi paste in 1/2 tsp fresh lime juice. Gently fold in 1/4 cup diced avocado, 1/4 cup diced cucumber, 1/2 tbs minced shallot, 1/4 tsp toasted sesame oil, 1/4 tsp sea salt and 1/8 tsp black pepper. Taste and adjust heat with more wasabi (in 1/8 tsp increments). Keep chilled until plating. The salsa should be slightly chunky and cool to contrast the salmon.
Assembly & Garnish
- 5
Drizzle: Using a small spoon, lightly drizzle ~2 tbs of the yuzu tamari dressing evenly over the arranged salmon slices — aim for a thin, even coat rather than puddles.
- 6
Dot the wasabi salsa across the salmon: place small quenelles or teaspoons of the wasabi salsa on top of every other slice (about 6–8 small dollops total) to distribute heat and creaminess.
- 7
Sprinkle 1/2 tsp shichimi togarashi evenly over the fish for a touch of spice and visual color. Follow with 1 tsp toasted sesame seeds and a light pinch of yuzu or lime zest sparingly.
- 8
Finish by scattering 1/2 cup coriander cress (or micro cilantro) over and around the salmon and tuck optional thin radish slices for crunch. If desired, pass remaining dressing alongside for extra seasoning.
- 9
Serve immediately with chilled plates or small forks. Recommend serving as an appetizer to share.