Fresh Salmon Tartare


I live in New York and it’s the greatest city, but sometimes I want to move to the place with the porch and the lemonade and the farm.
Leelee Sobieski

For a few days we had absolutely gorgeous weather, perfect for porch time in the evening.   I was reading an article about front porches and wondered why so many people have them and don’t use them on a regular basis when it is such a nice place to wind down after a long day.   Not sure which magazine has the article, but it featured porch lifestyles all decked out like a cozy room, perfect for reading, games, visiting with friends and ultimately a place to have a cocktail and a few munchies.  I love my front porch that runs the length of the house and it holds great good times memories…if walls could talk!
Talk about easy this salmon tartare is the perfect cocktail hour nibble on the porch simply served with crispy fried wonton and a little wasabi dressing…I have no words as I ate half the bowl equal to 4 ounces of nicely trimmed salmon (remove all the skin and dark fat if you are working with a skin on filet).  Get the freshest salmon that you can find, lightly season the diced salmon and thoroughly chill for a light appetizer.

About 8 oz. boneless skinless salmon filet (remove all the dark fat), finely diced, *partially freeze for easy slicing and dicing
pinch of fresh ginger, minced
2 tbsp. Tamari
1 tbsp. sweet mirin
a splash of rice vinegar
finely chopped cilantro
Kosher salt and finely ground black pepper, to taste
Fried small square wonton wrappers for serving

*spoon off some of the sauce after marinating and refrigerating, mix with a touch of wasabi paste 

Combine everything except wasabi if using, thoroughly chill for at least an hour…Serve with lightly salted crispy wonton

Salmon Tartare with Crispy Wonton Chips