Dish with Diane: Chef Michael Ferraro’s Salmon Tataki

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Dish with Diane: Chef Michael Ferraro’s Salmon Tataki
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
1169
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.

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.

Nutritional Facts

Total Fat
99g
100%
Sugar
6g
N/A
Saturated Fat
15g
74%
Cholesterol
94mg
31%
Protein
48g
96%
Carbs
35g
12%
Vitamin A
34µg
4%
Vitamin B12
6µg
98%
Vitamin B6
2mg
94%
Vitamin C
69mg
100%
Vitamin E
18mg
92%
Vitamin K
69µg
86%
Calcium
175mg
18%
Fiber
21g
83%
Folate (food)
247µg
N/A
Folate equivalent (total)
247µg
62%
Iron
5mg
27%
Magnesium
200mg
50%
Monounsaturated
59g
N/A
Niacin (B3)
21mg
100%
Phosphorus
707mg
100%
Polyunsaturated
16g
N/A
Potassium
2203mg
63%
Riboflavin (B2)
0.7mg
40.6%
Sodium
1963mg
82%
Thiamin (B1)
0.7mg
47.8%
Zinc
3mg
20%

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