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Salmon Tartare & Tortilla Chips

Prep Time:

15 Minutes

Cook Time:

40 Minutes

Serves:

1 Serving

Level:

Savoury

About the Recipe

Notes

Leftovers
Best to serve immediately.
Refrigerate in an airtight container for up to one day.
Serving Size: One serving is equal to approximately one cup.

Additional Toppings
Add cubed avocado.

No Jalapeño Pepper
Use serrano pepper instead.

Grain-Free
Use grain-free tortilla chips.

Ingredients

4 ozs Salmon Fillet Wild (sushi-grade, skinless)

1/4 Cucumber (finely chopped)

1/4 Jalapeno Pepper (finely chopped)

2 tsps Shallot (finely chopped)

1 tsp Avocado Oil

1/4 Lime (juiced and zested)

1 tsp Cilantro (finely chopped)

Sea Salt & Black Pepper (to taste)

1 cup Corn Tortilla Chips

Steps

Wrap the salmon in plastic wrap and place in the freezer for 30 minutes to firm up.


Remove the salmon from the plastic wrap and finely chop it into small cubes and then transfer to a bowl.


Add the cucumber, jalapeño, shallot, oil, lime juice, lime zest, and cilantro to the salmon and toss to combine. Season with salt and pepper.


Serve with chips. Enjoy!

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