It’s not easy these days to find a recipe that doesn’t make me sigh with exhaustion. By the time I’ve gotten home from work, made it to the gym, showered, and hit the grocery, the back of my eyelids sound much more appealing than anything my kitchen.
When I stumbled upon this recipe, I got out of my slump. You’ve probably heard me talk (or write) before about my love for Quinciple, an un-traditional grocery delivery that brings farm fresh produce and unique products to your doorstep. This week, I opened my box to discover a massive package of Sitka Salmon meat. I felt overwhelmed at first until I saw how easy this salmon tartare recipe really was. It involved little to no prep and was absolutely delicious. I highly recommend you make this and doctor it up on a bed of greens for a top notch salad.
- 1/2 Avocado
- 12 ounces Wild Keta Salmon
- 1 tsp. Sriracha
- 2 Tbsp. Mayonnaise, preferably asian-style like kewpie
- 1 Tbsp. Soy Sauce
- Mixed greens for serving
- Drain salmon burger meat on a paper towel lined plate, pressing to absorb any excess moisture.
- Use a chef’s knife to mince the salmon finely or briefly pulse in a food processor to desired texture. A mixture of textures can be nice, with half of the salmon chopped finely and the remaining half left relatively coarse.
- Combine sriracha, mayonnaise, soy sauce and in a bowl with the salmon.
- Serve with avocado slices and extra sriracha drizzled over top, if you like. Make this into a simple salad, serving with mixed greens.