A light refreshing salmon tartare which works excellently as an appetiser on an avocado cucumber salad
Servings: 4 people
- 350 g salmon fillet skin removed
- 3 limes juiced
- 25 ml sesame oil
- 25 ml coconut aminos
- 1 red chilli sliced thinly
- 2 avocados
- ½ cucumber
- 2 teaspoons rice vinegar
- 2 teaspoons light olive oil
- 1 teaspoon black sesame seeds lightly toasted
- 1 teaspoon white sesame seeds lightly toasted
In a medium sized bowl mix together the lime juice, sesame oil, coconut aminos and chilli.
Then dice the salmon into small cubes and submerge into the marinade. Stir everything together so the marinade can fully absorb into the salmon then put cling film over the top and place into the fridge for 30 minutes.
Meanwhile, peel, de-stone and slice the avocado thinly, arrange it at the bottom of your serving dishes.
Then prepare the dressing for the cucumber by mixing together the rice vinegar and olive oil.
Peel and scoop out the seeds from the cucumber. Dice it very finely then add it to the dressing, mixing it all up thoroughly. Pile the cucumber on top of the avocado on your serving dishes.
Then arrange your salmon on top and sprinkle with the toasted sesame seeds.
- If you can't get hold of black sesame seeds then just use all white sesame seeds.
Calories: 394kcal | Carbohydrates: 17g | Protein: 20g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 190mg | Potassium: 1055mg | Fiber: 9g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 42.1mg | Calcium: 54mg | Iron: 1.9mg