Salmon Tartare* Recipe

Prepare salmon

Keep the salmon chilled until ready. Pat the salmon fillet dry with paper towels. Remove skin if present and any visible pin bones. Using a sharp knife, dice the salmon into uniform small cubes (about 1/4-inch). Transfer to a chilled bowl and keep refrigerated while preparing other components.

Prep vegetables and aromatics

Finely mince the shallot so it yields about 2 tablespoons. Seed the fresno chile and finely dice it (retain some seeds if you want more heat) until you have about 2 tablespoons. Peel, seed (if desired) and small-dice the cucumber into 1/8–1/4-inch pieces, about 1/3 cup. Cut the avocado in half, remove pit, and dice into 1/4-inch cubes; toss lightly with 1 teaspoon of lime juice to slow browning. Chop the chives finely and lightly chop the dill.

Combine dressing and mix

In a small bowl whisk together the lime juice, olive oil, soy sauce (or tamari), toasted sesame oil, and capers (roughly chopped if large). Add the minced shallot, diced fresno, chopped chives, and dill. Season with sea salt and freshly ground black pepper. Taste and adjust: add an extra 1/2 teaspoon lime or 1/4 teaspoon soy if needed.

Finish tartare

Pour about two-thirds of the dressing over the diced salmon and gently fold to coat (do not overmix or mash the salmon). Fold in the diced cucumber. Reserve the remaining dressing to toss with the avocado right before plating so avocado doesn't get too soft.

Plate tartare: if serving individually, use a 2.5–3 inch ring mold on chilled plates. Spoon half of the salmon mixture into the ring, press gently to set, then remove ring. Top with a small spoonful of diced avocado tossed in the reserved dressing so it remains bright (about half the avocado).

Garnish and serve: sprinkle microgreens or baby dill on top, add a few extra capers if desired, and finish with a small grind of black pepper. Serve immediately with grain-free tortilla chips arranged around the tartare and a lime wedge on the side.

Timing and storage: assemble just before serving for best texture. If you must hold the salmon mixture, cover tightly and refrigerate up to 2 hours. Do not freeze. Leftover dressed tartare is best eaten within 24 hours.