King Salmon Asian Tartare with avocado cream and olive oil powder
King Salmon Asian Tartare with avocado cream and olive oil powder. Add soy sauce, sesame seeds and oil, the juice of the lemon, the chili flakes and let it marinade in the fridge for at least one hour. In a bowl, add the evoo and start adding the tapioca maltodextrin, keep adding tapicoa until it goes from a paste into a powder. King Salmon Asian Tartare with avocado cream and olive oil powder step by step Chop the salmon in little pieces, be careful not to cut it to small. Rub each fillet with a bit of avocado oil and sprinkle lightly with salt. Remove the salmon to a plate and tent with foil for a few minutes. To cook King Salmon Asian Tartare with avocado cream and olive oil powder you need 9 ingredients and 5 steps quickly.
The ingredients needed to make King Salmon Asian Tartare with avocado cream and olive oil powder:
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1 pound of fresh wild king salmon
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1 tbsp of sesame seeds
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4 tbsp of soy sauce
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1 tbsp of sesame oil
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1 tsp of chipotle flakes
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1/2 of lemon
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4 tbsp of evoo
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of Tapioca maltodextrin
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1 of avocado
Steps to make King Salmon Asian Tartare with avocado cream and olive oil powder:
- Chop the salmon in little pieces, be careful not to cut it to small.
- Add soy sauce, sesame seeds and oil, the juice of the lemon, the chili flakes and let it marinade in the fridge for at least one hour.
- In a bowl, add the evoo and start adding the tapioca maltodextrin, keep adding tapicoa until it goes from a paste into a powder.
- Puree the avocado with a little cream cheese.
- Serve all together (be creative when building them up) in individual tasting spoons.
Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients. Spread the cucumber slices over a cookie sheet and sprinkle them with salt. I love this recipe- I season the salmon with salt and pepper, add some fresh dill (or dried), squirt one lemon juice on it, put the salmon in a foil packet with chopped up onion, a dab of butter, drizzle of olive oil, and the quartered lemon I used for juice. In a sauce pan, mix the juice, rum to taste and start adding the corn starch until a creamy custard texture. Put the mix in a bottle and refrigerate.
