Salmon Tartare
Salmon Tartare - Impress your guests with this tartare that is easy-to-make for the home cook
Healthy, because
Even smarter
Nutritional values
This tartare is a fun, unique way to eat healthy salmon, and provides a considerable portion of valuable nutrients, including vitamins C and D as well as plenty of unsaturated fatty acids.
If you don't really trust raw fish, don't worry. If it's absolutely fresh, it will only bring good things to your plate. An unmistakable sign of freshness is a very subtle, pleasant smell.
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 14.4 μg | (72 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 12 ozs sushi grade Salmon (without skin)
- 12 ozs sushi grade Perch fillet (without skin)
- salt
- peppers
- 8 Limes
- 2 red chili peppers
- 4 scallions
- 3 Tbsps olive oil
- 8 sprigs cilantro
Kitchen utensils
Preparation steps
Rinse fish fillets and pat dry with paper towels. Cut into 1/2 inch cubes. Place fish cubes in a bowl and season with salt and pepper.
Rinse limes and wipe dry. Finely grate and reserve the colored rind of 3 limes.
Halve and juice the limes. Pour juice over fish, cover and allow to marinate in the refrigerator for 2 hours, occasionally tossing the fish in the juice mixture.
Trim and rinse chile peppers, halve lengthwise, remove seeds and chop finely.
Rinse scallions, pat dry and chop into thin rings. Combine with chopped chile peppers, grated lime peel and oil.
Drain fish cubes in a sieve and thoroughly toss to coat with chile-lime oil. Season with salt and pepper.
Rinse cilantro, pat dry and chop leaves coarsely. Sprinkle over fish tartare and serve.
