Salmon tartare is a fresh, delicious, and healthy dish, perfect as a light starter or a special meal. It’s an ideal choice for those looking to enjoy Chilean cuisine with a modern twist.
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How to Make Salmon Tartare?
The salmon must be fresh and high quality to ensure a perfect tartare. It is diced into small pieces and mixed with avocado, onion, cilantro, and a touch of lemon to create a dish bursting with freshness and flavor.
Nutritional Facts
Each serving of Chilean salmon tartare contains approximately 250 kcal, 10 g of carbohydrates, 20 g of fats, 18 g of proteins, 5 g of fiber, 2 g of sugars, 60 mg of cholesterol, and 200 mg of sodium.
Chilean Salmon Tartare Recipe
Preparation Time: 15 minutes
Servings: 4 people
Ingredients
- 500 g fresh salmon
- 2 tablespoons cilantro
- 1 large avocado
- 1 red onion
- 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- Chopped chives
- Salt
- Pepper
Preparation
- Dice the fresh salmon into small cubes, approximately 1 cm, ensuring no bones or skin remain. Peel the avocado, remove the pit, and cut it into cubes of the same size as the salmon.
- Slice the red onion into thin strips or small cubes as preferred. Finely chop the fresh cilantro. In a large bowl, combine and mix the salmon, avocado, red onion, and cilantro.
- Add lemon juice, olive oil, and soy sauce (optional). Season with salt and pepper to taste, mixing gently to avoid mashing the avocado. Serve immediately, accompanied by toast, optionally over a bed of lettuce, and topped with chopped chives.
History and Origin
Salmon tartare is a modern twist on a classic dish that was originally made with raw beef. It has been adapted in many parts of the world, including Chile, where it’s also commonly prepared with tuna.
Vitamins and Minerals
Salmon tartare is an excellent source of high-quality protein, omega-3 fatty acids, and vitamins like D and B12. It’s packed with antioxidants and healthy fats that support cardiovascular and overall health.
Did You Know?
Chilean salmon is one of the most exported in the world, thanks to its farming in the cold, clean waters of southern Chile, which give it exceptional texture and flavor.
