Recipe information
Yield
4 Servings
Ingredients
1
8-oz. boneless salmon fillet, skinless
1
/4 cup finely diced, seeded cucumber
1
Tbsp. fresh lime juice
1
1/2 tsp. minced fresh chives
1
1/2 tsp. minced fresh cilantro
1
1/2 tsp. grapeseed or vegetable oil
1
1/2 tsp. minced, seeded jalapeño
1
1/2 tsp. minced shallot
3
/4 tsp. minced peeled fresh ginger
1
/2 tsp. Asian sesame oil
1
/4 tsp. (scant) lime zest
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips
Need to make a substitution?
Preparation
Step 1
Place salmon on a plate; freeze until well chilled, about 20 minutes.
Step 2
Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
Nutrition Per Serving
One serving contains (Analysis includes 1/2 oz. potato chips per serving): Calories (Kcal) 180.8 %Calories From Fat 44.3 Fat (G) 9.0 Saturated Fat (G) 1.1 Cholesterol (Mg) 35.8 Carbohydrates (G) 10.3 Dietary Fiber (G) 0.1 Total Sugars (G) 0.3 Net Carbs (G) 10.2 Protein (G) 14.0 Sodium (Mg) 68.8