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.
- 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
- 1 Tablespoon fennel pollen
- 1 ripe avocado
- 1 lemon
- 3 Tablespoons hazelnuts, toasted and chopped
- 1 Teaspoon chive oil
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.