Salmon Tataki: Salmon Crudo, Scallop Ceviche, Mango Ponzu, Mango Salsa & Real Wasabi

salmon fillet

🥗Healthier: trout fillet

💰Cheaper: tilapia fillet

Trout provides a similar texture and flavor profile, while tilapia is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola is often less expensive.

fresh cilantro

💰Cheaper: parsley

Parsley can provide a similar fresh flavor at a lower cost.

Prepare the salmon fillet by removing the skin and any bones.

Zest the orange, lemon, and lime, and set aside the zest in a small bowl.

In a separate bowl, mix together the soy sauce, sesame oil, citrus juice, minced ginger, minced garlic, salt, and pepper.

Marinate the salmon fillet in the soy sauce mixture for about 10-15 minutes.

Remove the salmon from the marinade and pat dry with paper towels.

Press the citrus zests onto the surface of the salmon to create a crust.

Heat a skillet over medium-high heat until hot.

Sear the salmon for 30-60 seconds on each side until just browned but still rare in the center.

Remove from heat and let the salmon rest for a few minutes.

Slice the salmon thinly against the grain.

Plate the salmon slices and sprinkle with black and white sesame seeds, chopped scallions, and fresh cilantro.

Serve with a dollop of wasabi on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens