YaYa’s Salmon Tataki

Salmon Tataki “Eat it raw before all else, then grill it, and boil it last of all.”
Translation: Let no aspect of Japanese cuisine get overlooked. Consider everything – flavours, textures, colours, overall composition and presentation.

If you are lucky enough to find a piece of sushi grade salmon or tuna this a fantastic way to serve for fish lovers easy, short cooking time (3-4 minutes), and full of Asian flavor. Since I am the only one in the house that loves fish, it is an easy dinner for me with a side of rice and today a side of Ohitashi…

About 12 ounces of fresh salmon or tuna for 2-3 people as an appetizer
about 1 tablespoon of canola oil for sautéing the fish


For the sauce:
one garden fresh spring onion it was a rather big one, red or white, finely slice the green parts plus some of the white part for garnish
2 tablespoons rice vinegar
2 1/2 tablespoons of soy sauce
3 teaspoons fish sauce
1 tablespoon fresh Meyer lemon juice with a touch of grated zest or Ponzu sauce
1 tablespoon fresh ginger, grated or very finely diced
1 tablespoon toasted sesame oil
about a tablespoon plain or toasted sesame seeds


Sear your piece of fish on all sides in a oiled searingly hot pan…It took me about 3-3 1/2 minutes. Remove from hot pan and place on a small dish, cover and thoroughly chill.
When ready to serve slice thin with a very sharp knife (I used my boning knife), plate and serve with the sauce.
Optional additional fresh Meyer lemon slices

Tanoshī






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