This salmon recipe is a recipe that every single person in the family - young to old - loves. It surprised me, but the mix of flavors and the freshly cooked salmon are delicious. We tend to eat it too quickly for me to ever actually chill it in the refrigerator, but you can serve it warm or chilled.
I do prefer cooking the salmon, making it a salmon salad, rather than a tartare, but the original recipe is intended to be a proper "tartare" dish. (Thanks @Dzeldaz for mentioning I should include this clarification). Either way, tastes great. Enjoy!
*Only do this first part, if you're wanting to use a cooked salmon. If preferred, you can make this with a raw, high-quality salmon that is diced, but we prefer to cook it. Hence, the I've included both names "tartare" and "salad" in the recipe title. This was not my original recipe, and is intended to be made with raw salmon, but I like cooking the salmon first, and turning it into more of a salmon salad, (like a tunafish salad))*
Preheat oven to 425 F.
Place on a pan:
1 lb. salmon fillet
Top the salmon with:
2 Tbsp lemon or lime-infused olive oil
salt & pepper
1/4 - 1/2 tsp dried dill (or 1-2 tsp fresh, if available)
Bake salmon for ~18-20 minutes at 425 F. Thin fillets will need the lower amount of time, thicker fillets may need an additional 3-4 minutes.
Mix together in a medium-sized bowl:
1 small shallot, finely diced
2 Tbsp dill pickles, finely diced
3-4 Tbsp capers, drained
2 Tbsp mayonnaise
1 Tbsp Dijon mustard (more, to taste, if desired)
1-2 dashes Worchestershire sauce
3-4 shakes Tabasco sauce, more or less, to taste
1/4 - 1/2 tsp salt, to taste
1/4 - 1/2 tsp freshly ground pepper, to taste
Mix together, and add in cooked salmon (no skin!) and mix gently with a fork to break up the salmon and stir thoroughly. Taste, and adjust with Dijon mustard, Tabasco and salt & pepper, to taste.
This is wonderful served with gluten-free crackers or homemade french-style gluten-free bread, sliced and toasted.
I do prefer cooking the salmon, making it a salmon salad, rather than a tartare, but the original recipe is intended to be a proper "tartare" dish. (Thanks @Dzeldaz for mentioning I should include this clarification). Either way, tastes great. Enjoy!
Freshly made Salmon Tartare - gone within the hour!
Salmon Tartare OR Salmon Salad
Tartare recipe was provided by Harmon's grocery chef Freyka as part of their Seafood Festival, I've modified to be a cooked Salmon Salad version, too.*Only do this first part, if you're wanting to use a cooked salmon. If preferred, you can make this with a raw, high-quality salmon that is diced, but we prefer to cook it. Hence, the I've included both names "tartare" and "salad" in the recipe title. This was not my original recipe, and is intended to be made with raw salmon, but I like cooking the salmon first, and turning it into more of a salmon salad, (like a tunafish salad))*
Preheat oven to 425 F.
Place on a pan:
1 lb. salmon fillet
Top the salmon with:
2 Tbsp lemon or lime-infused olive oil
salt & pepper
1/4 - 1/2 tsp dried dill (or 1-2 tsp fresh, if available)
Bake salmon for ~18-20 minutes at 425 F. Thin fillets will need the lower amount of time, thicker fillets may need an additional 3-4 minutes.
Mix together in a medium-sized bowl:
1 small shallot, finely diced
2 Tbsp dill pickles, finely diced
3-4 Tbsp capers, drained
2 Tbsp mayonnaise
1 Tbsp Dijon mustard (more, to taste, if desired)
1-2 dashes Worchestershire sauce
3-4 shakes Tabasco sauce, more or less, to taste
1/4 - 1/2 tsp salt, to taste
1/4 - 1/2 tsp freshly ground pepper, to taste
Mix together, and add in cooked salmon (no skin!) and mix gently with a fork to break up the salmon and stir thoroughly. Taste, and adjust with Dijon mustard, Tabasco and salt & pepper, to taste.
This is wonderful served with gluten-free crackers or homemade french-style gluten-free bread, sliced and toasted.
By definition, this recipe is not tartare as stated on the actual recipe. It looks very good, but the recipe headline is misleading and incorrect, as tartare cannot be cooked. It is a salmon salad (salad -"a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.") I love Successfully Gluten Free and use many recipes. This was a glitch!
ReplyDeleteA good point. I wondered about whether I should add that you can make this with raw salmon (as the original recipe intended), or cook it (as we prefer to do, making it a salmon salad rather than a tartare). I've updated both title and recipe to acknowledge this.
DeleteThanks!