Fresh, light, summery, slightly fruity… No I’m not talking about a wine, but about the most delicious salmon tartar that the Girlfriend and I made!
For those that don’t know me, I am hypochondriac and have a phobia of getting food poisoning, so you’re probably wondering why the hell am I eating raw fish? Well, the Girlfriend took me to the fish counter at a grocery store we trust, asked the guy to give us a nice fresh piece of sushi grade salmon, and we took it home in a lunchbag filled with ice packs. My girlfriend knows exactly how to keep me calm and make sure that I don’t give myself a panic attack.
Now for the deliciousness to begin. This recipe is actually one of the Girlfriend’s specialties, and I let her show me how she makes it so delicious. So without further blah blah, here is her Strawberry Lemon Basil Salmon Tartar.
You will need
- sushi grade salmon, fresh and cut up into tiny bite size pieces
- 5 to 6 large strawberries, chopped up into tiny bite size pieces
- handful of fresh basil, torn into tiny pieces
- lemon juice
- olive oil
- salt and pepper
Super simple: chop up your ingredients and place them in a mixing bowl.
Pour over your lemon juice, olive oil, and add salt and pepper to taste.
Mix it up and let it sit for 20 to 30 minutes, and serve!
NOTE: if your salmon has been sitting in the fridge beforehand, you’re going to want to let the tartar sit for a good 30 minutes, to let the fish come down to room temperature and let the lemon do it’s action.