Salmon Tataki Recipe
Tataki, a traditional Japanese technique, consists of briefly searing fish or meat over high heat, while preserving a raw, melting center. Here, the salmon is coated with sesame seeds for a crispy texture, then accompanied by a fresh, vibrant topping: pomegranate, orange supremes, and a slightly sweet matcha sauce that adds an original vegetal touch. A fresh, balanced and visually spectacular dish.
- Prep Time
- 20 minutes
- Cooking Time
- 1 minutes
- Servings
- 4 people
- Category
- Kitchen
- Japanese chirashi
Ingredients
- 4 fresh salmon steaks (sashimi quality, skinless)
- 4 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice
- 1 tablespoon honey (or agave syrup, for balance)
- 1 pinch salt
- 1 pinch sansho pepper
- 2 tbsp. neutral or olive oil for cooking
- 6 tablespoons sesame seeds (white, black or mixed)
- 1 orange (segments cut into pieces)
- 1 small pomegranate (seeds only)
- A few fresh herb leaves (shiso, coriander or mint)
- 1/2 teaspoon culinary matcha
- 1 tablespoon honey or agave syrup
- 1 tablespoon hot water
- 1 teaspoon light soy sauce
- 1 tablespoon neutral oil (or very mild sesame oil)
Directions
- In a bowl, combine soy sauce, sesame oil, lime juice, honey, salt and pepper.
- Place the salmon steaks in a shallow dish, pour the marinade over them, cover and chill for 20 minutes, turning halfway through.
- In a small bowl, mix the matcha with the hot water. Add honey, soy sauce and oil, then whisk until smooth and glossy. Set aside to cool.
- Drain salmon steaks. Heat a frying pan over medium-high heat with a drizzle of oil. Sear each side of the salmon steaks for a maximum of 20-30 seconds, just to mark the surface. The core should remain raw.
- Let cool for 2 minutes, then cut the steaks into thick slices (approx. 1 cm). Arrange on plates or a large platter, add orange segments, pomegranate and sesame seeds, a few fresh herbs, and drizzle with matcha sauce.
