Salmon Tartare with Spicy Mango Sauce Recipe

 1 lb wild salmon, skinless and boneless, cut into small cubes

(Before cutting, place the Salmon in the freezer for a minimum of 20 minutes- it will make slicing it easier).

2 scallions, chopped

1/4 of a Red Onion, chopped

1/2 of 1 Jalapeno Pepper, diced

½ tablespoon each of grated or crushed ginger, olive oil, sesame oil, soy sauce

Sriracha Mayo- drizzled

Hot sauce of your choosing, to taste – optional

Spicy Mango Sauce

2 ripe mangos, peeled and cut into large chunks

Juice from 2 limes

6 tablespoons of olive oil

1-4 tsp hot sauce, adjust to your preference

1 tablespoon of Sriracha Mayo

Salt to taste

For the stuffed and/or avocado portion:

1-2 Avocados depending on servings

1 lime

Olive oil/salt to taste for diced avocado option

Instructions

Salmon Tartare

Combine all the ingredients for the salmon tartare in a bowl, mix well, cover, and refrigerate while you prepare the mango sauce.  Prepare your diced avocado and diced mango.

Spicy Mango Sauce

For the sauce, place the mango slices, lime juice, olive oil, hot sauce, and salt (about ½ tsp) in the blender. Blend until you have a smooth sauce, taste, and adjust the ingredients.

I don’t have stainless steel round forms to use for the plating.  If you do, you’ll have an easy time.  If like me, you don’t have one, I used the smallest bowl I have to layer the ingredients.

Put the mango in first, then the avocado, and press it down lightly with the back of a spoon.  Proceed to flip it over on top of the plate you wish to use.  It might have a bit of a hard time staying together, but it worked surprisingly well for me.

Lightly spoon the salmon tartare on top of the mango and avocados and place chives on top.  Ta-da!  If you want it to be perfect- purchase the round form.  You can either make chips or buy crackers/bread etc to use as an accompaniment- it’s absolutely delicious.

For the salmon tartare stuffed avocado version

Cut the avocados in half lengthwise, remove the pit and carefully peel the avocados. Drizzle each avocado with a little bit of lime juice.  Fill the center of each avocado with a generous portion of salmon tartare.  Drizzle the spicy mango sauce on top of each stuffed avocado.