This showstopper entree is the refreshing dish you want on your summer playlist. A combo of citrus-marinated salmon, creamy avocado, and brothy tomato hits all the right notes: sweet, creamy, fatty. Gorgeous.
Making the grade
While most raw food diets are entirely plant-based, some may also consume animal-based raw foods including raw dairy and raw fish. Your decision to eat raw fish at home comes down to your comfort level.
Officially, the terms “sashimi-grade” and “sushi-grade” mean nothing. Instead, the key is to purchase your fish from a reliable seller who is confident that what you’re buying can be used for no-cook purposes such as ceviche, as long as you follow appropriate handling techniques such as keeping the fish adequately chilled until serving.
Salmon Tartare with Tomato Broth and Avocado Mousse
Ingredients
- 3/4 lb (340 g) tomatoes (about 3 medium), quartered
- 1/2 English cucumber, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 Tbsp (30 mL) red wine vinegar
- 1 Tbsp (15 mL) honey or agave nectar
- 3/4 tsp (4 mL) smoked paprika
- 1/4 tsp (1 mL) sea salt
- 1 lb (450 g) skinless salmon, cut into 1/4 inch (6 mm) cubes
- 1/3 cup (80 mL) freshly squeezed lemon juice
- 1/4 cup (60 mL) finely chopped dill
- 2 Tbsp (30 mL) finely minced shallot
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) capers
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) black pepper
- 1 ripe avocado, pitted and peeled
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) lemon zest
- 1 Tbsp (15 mL) fresh lemon juice
- 1/8 tsp (0.5 mL) salt
- 2 Tbsp (30 mL) extra-virgin olive oil
Nutrition
Per serving:
Per serving:
- calories439
- protein29 g
- total fat29 g
- sat. fat6 g
- total carbohydrates13 g
- sugars7 g
- fibre4 g
- sodium603 mg
Directions
01
To make broth, in blender container, place tomatoes, cucumber, garlic, red wine vinegar, honey or agave, smoked paprika, and salt, and blend until very smooth. Strain purée into bowl, using wooden spoon or spatula to press mixture through fine sieve. Refrigerate for at least 1 hour before serving.
02
In mixing bowl, place salmon and add lemon juice, dill, shallots, olive oil, capers, red pepper flakes, salt, and pepper. Mix well, cover, and refrigerate for at least 1 hour for salmon to marinate.
03
In clean blender or food processor container, place avocado flesh, olive oil, lemon zest, lemon juice, and salt, and blend until smooth. Add water, 1 Tbsp (15 mL) at a time, if mixture is too thick to blend properly.
04
Working on one serving at a time, stuff salmon mixture to a depth of about 1 1/2 inches (4 cm) into either a ring mould, a 1 cup (250 mL) stainless steel measuring cup, a ramekin, or an empty tin can cut open at both ends. Unmould into shallow serving bowl and place some tomato broth around salmon. If using a mould such as a ramekin with only one open end, simply turn it upside down into bowl and lightly tap to release the fish. Top with avocado mousse.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
