Salmon Tataki

Salmon Tataki
Servings
1small plate
Servings
1small plate
Salmon Tataki
Servings
1small plate
Servings
1small plate
Ingredients
Salmon
Olive Relish
Israeli Couscous (Makes 2-4 Servings*)
Servings: small plate
Units:
Instructions
Salmon
  1. Dust the salmon with the Cajun spice. In a hot skillet add the olive oil
  2. Once oil is hot enough, sear salmon for 30 seconds on each side. Let salmon rest at room temperature. Then slice into 5 thin slices of sashimi.
Olive Relish
  1. In a medium bowl, mix all ingredients. Hold until plating
Israeli Couscous
  1. In a small sauce pan, bring the water to a boil.
  2. Add salt and oil blend. Add couscous and reduce heat to medium low and cover. Let simmer for about 8 minutes. Couscous should be ‘al dente’.
  3. Discard any extra liquid, and cool couscous in refrigerator.
  4. Once couscous is completely cooled place it in a mixing bowl with tomato, red onion, garlic, chives, and extra virgin olive oil. Season with S&P to taste.
To Plate
  1. Using a small ring mold, place couscous on back edge of the plate, press down with a teaspoon on top. This will help to keep it’s shape.
  2. Place slices of salmon across the plate, shingled on one another. Run olive relish diagonally across the salmon so all colors show through. Remove ring mold from couscous. Serve immediately.