Salmon Tartare

Whenever Billy and I venture out to a restaurant we often order some type of tartare to share. Tuna, salmon, beef, even deer (I ate this last week at Splendido) - they are all wonderful.

I decided to make an adapted salmon tartar the other night as a special treat for Billy, who has been working crazy long hours and is preparing to launch his first condo development, 383 Sorauren. I am beyond proud. Buttons are bursting!!

This recipe is super simple. Feel free to add or remove any ingredients that don't suit your fancy!


8 pieces of raw (sushi grade) salmon *I typically just buy 2 orders of sashimi at the sushi restaurant up the street, because very few grocery stores/markets sell sushi grade fish

1/2 avocado (must be perfectly ripe)

2 tbsp of finely diced english cucumber

Dressing:

1/2 clove of garlic - crushed

1/2 tsp salt

2 tbsp soya sauce

pinch of wasabi

1 tsp rice vinegar

1/2 tsp sesame oil

1 tbsp avocado oil (or another type of vegetable oil)

1 tbsp sesame seeds

Fresh dill

Instructions:

1) Dice salmon, avocado and cucumber, and place in a bowl

2) Crush garlic and add salt, mashing the two together with a fork. Add all other dressing ingredients and mix together with a whisk

3) Pour dressing over salmon/avocado mixture

4) Serve with rice crisps or crackers

ENJOY!

A tip for having perfect avocado's around when you need them: buy them firm and green at the grocery store. Leave them out on the counter (apparently storing them with banana's increases their ripening time). Once you can easily press the black nubbin/stem in, then they are ripe. If you don't need to use them for a few days, store them in the fridge, it will put a halt on the ripening process.