Dish with Diane: Chef Michael Ferraro’s Salmon Tataki

Dish with Diane: Chef Michael Ferraro’s Salmon Tataki
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Dish with Diane: Chef Michael Ferraro’s Salmon Tataki
Jane Bruce

Dish with Diane: Chef Michael Ferraro’s Salmon Tataki

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this salmon tataki. Tataki, a Japanese method of preparing fish or meat by quickly searing it over high heat, is the perfect way to make a healthy, quick, and easy dish.

Click here for more Dish with Diane: Chef Inspired Healthy with Michael Ferraro. Or click here to watch the video.

1
Servings
443
Calories Per Serving
Deliver Ingredients

Ingredients

  • ¼ Cup dashi
  • ⅛ Cup pomelo juice
  • ⅛ Cup soy sauce
  • 6 Ounces sushi-grade salmon, skin off, bone out, and blood line removed
  • 2 Tablespoons extra virgin olive oil
  • Coarse sea salt
  • Pepper
  • 1 Tablespoon fennel pollen
  • 1 ripe avocado
  • 1 lemon
  • 3 Tablespoons hazelnuts, toasted and chopped
  • 1 Teaspoon chive oil

Directions

In a small bowl, mix the dashi, pomelo juice, and soy sauce.

Slice the salmon across into ½-inch thick slices. Drizzle 1 teaspoon of olive oil over the fish. Season all sides with salt, pepper, and fennel pollen.

Preheat a medium pan over medium heat with the remaining olive oil. Sear each side of salmon for approximately 45 seconds.

Dice the avocado into small pieces and then place it in a small mixing bowl.  Add 1 teaspoon of olive oil and the juice from the lemon. Season with salt and pepper.

Separate the salmon and place it onto the plate. Drizzle 2 tablespoons of the pomelo ponzu over salmon. Top the salmon with 1 tablespoon of avocado and 1 tablespoon of hazelnuts. Drizzle the fish with olive oil and season with sea salt then drizzle chive oil around the salmon and serve.

Nutritional Facts

Total Fat
35g
50%
Sugar
32g
36%
Saturated Fat
26g
100%
Carbohydrate, by difference
35g
27%
Protein
1g
2%
Vitamin A, RAE
35µg
5%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
20mg
2%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
30mg
4%
Selenium, Se
1µg
2%
Sodium, Na
21mg
1%
Water
191g
7%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.