Photo: Caroline Attwood
Sockeye Salmon Tartare Recipe
16 ingredients
1 hr
8 servings
openrecipes
This fresh salmon tartare recipe by Chef Frank McMahon of Hank's in Charleston, South Carolina, is a light and delicious starter loaded with fragrant herbs. Scoop...
Estimated Nutrition (whole recipe, rough)
398
Calories
24g
Protein
27g
Fat
16g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sockeye Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds fresh sockeye salmon, skin and
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons fish sauce
- 1 tablespoon olive oil
- 1 medium garlic clove, minced
- Finely grated zest of 1 medium lemon
- 2 tablespoons seeded, skinned, and finely diced tomato
- 1 tablespoon finely chopped fresh chervil
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon freshly squeezed lemon juice, plus more as needed
- Microgreens, for garnish
- or toasted baguette slices, for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes