Cedar-Planked Salmon with Herbed Yogurt Sauce
Sockeye Salmon Tartare
- 2 pounds fresh sockeye salmon, skin and pin bones removed
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons fish sauce
- 1 tablespoon olive oil
- 1 medium garlic clove, minced
- Finely grated zest of 1 medium lemon
- 2 tablespoons seeded, skinned, and finely diced tomato
- 1 tablespoon finely chopped fresh chervil
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon freshly squeezed lemon juice, plus more as needed
- Microgreens, for garnish
- Taro chips or toasted baguette slices, for serving
This fresh salmon tartare recipe by Chef Frank McMahon of Hank’s in Charleston, South Carolina, is a light and delicious starter loaded with fragrant herbs. Scoop it up with crunchy taro chips or a toasted baguette.
What to buy: If you can’t find sockeye salmon, get the freshest salmon possible. To shape the tartare into perfect circles, use small round cookie cutters.
Game plan: To make the salmon easier to cut, place it in the freezer for about 10 minutes before dicing.
1Trim any cartilage and dark areas of flesh (the blood line) from the salmon and discard. Dice the salmon into 1/4-inch cubes and place in a large bowl. Season with salt and pepper.
2Add the fish sauce, olive oil, garlic, and lemon zest and gently fold to combine.
3Add the tomato, herbs, shallot, and measured lemon juice and gently fold to combine. Taste and season with additional salt, pepper, and lemon juice as needed.
4To serve, place a small round cookie cutter on a plate and pack it gently with the tartare, or spread the tartare thinly on the plate. Garnish with microgreens and serve with taro chips or baguette slices.
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