Salmon Tataki: Seared to Perfection with a Fresh Onion Salad
Salmon Tataki: Seared to Perfection with a Fresh Onion Salad
[Eco-Friendly Nature Cook] Salmon Tataki with Onion Salad
We’ve created a delicious salmon tataki by lightly searing the salmon belly on both sides, keeping the inside moist and tender. It makes a delightful meal when served with a refreshing onion salad. Enjoy this exquisite dish!
Salmon- Fresh salmon belly, 200g
- Bamboo salt or sea salt, a pinch
- Freshly ground black pepper, a pinch
- Olive oil, a little
Salmon Ponzu Sauce- Soy sauce, 5 Tbsp
- Water, 10 Tbsp
- Fresh lemon juice, 5 Tbsp
- Agave syrup or honey, 1-2 Tbsp
- Toasted sesame seeds or ground sesame seeds, 2 Tbsp
Onion Salad- Red onion, 1/2
- Oriental dressing or soy sauce-based dressing, to taste
- Soy sauce, 5 Tbsp
- Water, 10 Tbsp
- Fresh lemon juice, 5 Tbsp
- Agave syrup or honey, 1-2 Tbsp
- Toasted sesame seeds or ground sesame seeds, 2 Tbsp
Onion Salad- Red onion, 1/2
- Oriental dressing or soy sauce-based dressing, to taste
Cooking Instructions
Step 1
First, prepare the onion salad. Wash the half red onion thoroughly, pat it dry, and then thinly slice it into fine shreds.
Step 2
To remove the sharp, pungent flavor from the shredded onion, soak it in cold water for about 20-30 minutes. This step will make the onions much milder and more pleasant.
Step 3
Drain the onions from the cold water and rinse them gently under cold running water one more time.
Step 4
Place the rinsed onions in a sieve and allow them to drain completely. Excess water can dilute the dressing and affect the salad’s flavor.
Step 5
Add your prepared oriental dressing or a soy sauce-based dressing to the drained onions. Gently toss to combine everything evenly. (Tip: For an even tastier dressing, please check out the recipe on my blog!)
Step 6
Now, let’s prepare the star of the dish: the salmon tataki. Pat the salmon belly dry with paper towels to remove any surface moisture, which helps eliminate any fishy odor.
Step 7
Season both sides and the edges of the salmon evenly with bamboo salt (or sea salt) and freshly ground black pepper. Let it rest and marinate in the refrigerator for 20 minutes to allow the flavors to meld.
Step 8
While the salmon is marinating, let’s make the ponzu sauce for drizzling. In a bowl, whisk together 5 Tbsp soy sauce, 10 Tbsp water, 5 Tbsp fresh lemon juice, 1-2 Tbsp agave syrup (or honey), and 2 Tbsp toasted or ground sesame seeds. Your zesty and sweet ponzu sauce is ready!
Step 9
Heat a lightly oiled non-stick pan over high heat. Sear the salmon quickly on all sides, including the edges. Aim for about 10-20 seconds per side. The key is to sear the exterior without cooking the interior through, preserving its tender, raw texture. Cook swiftly, turning as needed.
Step 10
Carefully remove the seared salmon from the pan and place it on a cutting board. Handling it gently to avoid breaking it apart, slice it into approximately 1cm thick pieces, similar to how you would slice a sushi roll.
Step 11
See how the exterior is beautifully seared, while the inside remains beautifully pink and moist? It’s incredibly appetizing!
Step 12
Arrange the sliced salmon tataki attractively on a serving plate. Generously drizzle the prepared ponzu sauce over the salmon. Place the fresh onion salad alongside the salmon.
Step 13
Your exquisite Salmon Tataki is now complete, featuring a warm, seared exterior and a cool, tender interior, perfectly complemented by the refreshing onion salad. Enjoy this delightful culinary creation!
