Main
Salmon Tataki Sandwich
45 minServes 2Nutri-Score C€€
C
45 min
45 minSalmon Tataki Sandwich
what you need
Ingredients
salmon fillet (skinless, sashimi quality)Fish300 g
garlic (grated)Produce1 piece
ginger (grated)Produce10 g
lemon (zest and juice)Produce1 piece
soy saucePantry30 ml
cooking sakeBeverages20 ml
egg (at room temperature)Dairy1 piece
mustardPantry10 g
vinegarPantry10 ml
saltSpices2 g
black pepper (ground)Spices1 g
neutral oilPantry150 ml
wasabi (paste)Pantry10 g
avocado (thinly sliced)Produce1 piece
sesame seedsNuts & seeds30 g- sesame oilPantry15 ml
- country bread (slices)Bakery4 pieces
lamb's lettuce (washed)Produce30 g- red onion pickles (drained)Pantry40 g
per serving
Nutrition
1,189kcal
- Carbs
- 48 g
- Proteins
- 36 g
- Fat
- 95 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Frying pan
Stovetop
step by step
Method
- Step 1
Marinate the salmon
- Place the salmon in a bowl with the grated garlic, ginger, lemon zest, soy sauce and cooking sake.
- Massage the marinade all over the salmon, then refrigerate until cooking.
- Step 2
Make the wasabi mayonnaise
- Whisk the egg with the mustard, vinegar, salt and pepper.
- Emulsify by slowly whipping in the oil until thick and glossy.
- Stir in the wasabi paste to taste.
- Step 3
Prepare the avocado
- Slice the avocado thinly.
- Squeeze lemon juice over it to stop it browning.
- Step 4
Sear the salmon tataki
- Coat the marinated salmon with sesame seeds.
- Heat the sesame oil in a pan over high heat and sear the salmon briefly on all sides, keeping the centre raw.
- Let it rest, then slice thinly.
- Step 5
Assemble the sandwich
- Spread a generous layer of wasabi mayo on both slices of country bread.
- Layer the salmon slices, avocado slices, lamb's lettuce and red onion pickles.
- Close the sandwich and serve.