How can you store salmon tataki?

You can best eat salmon tataki immediately after preparing it. If you still want to store it, you can keep it in the refrigerator for a maximum of one day.

What can you serve with salmon tataki?

Salmon tataki is often served with ginger soy sauce and possibly some sesame seeds. You can also serve it with a salad of seaweed and edamame beans.

Salmon tataki with ginger soy sauce

Name: Salmon tataki with ginger soy sauce
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 1 nice thick salmon fillet of about 500 g without bones or skin; Marinade; 130 ml soy sauce; 6 tbsp Worcestershire sauce; 2 tbsp sesame oil; 2 tbsp honey; 2 tbsp rice vinegar; 4 cm ginger; 1 tsp hot sauce; 1 bunch coriander; 2 tbsp roasted sesame seeds; 0.5 bunch radishes; Pickled daikon

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40min

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Salmon prepared in an Asian way. Vacuum sealing ensures maximum flavor, and steaming gives a firmer texture.

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Ingredients

What do you need?

Quantity: 4P

1 nice thick salmon fillet of about 500 g without bones or skin

Marinade
130 ml soy sauce
6 tbsp Worcestershire sauce
2 tbsp sesame oil
2 tbsp honey
2 tbsp rice vinegar
4 cm ginger
1 tsp hot sauce
1 bunch coriander
2 tbsp roasted sesame seeds
0.5 bunch radishes

Pickled daikon

1 nice thick salmon fillet of about 500 g without bones or skin

Marinade
130 ml soy sauce
6 tbsp Worcestershire sauce
2 tbsp sesame oil
2 tbsp honey
2 tbsp rice vinegar
4 cm ginger
1 tsp hot sauce
1 bunch coriander
2 tbsp roasted sesame seeds
0.5 bunch radishes

Pickled daikon

Preparation method

How do you make this?

Mix all the marinade ingredients together without ginger or coriander.

Pat the salmon fillet dry, cut into 4 equal pieces and place nicely straight in a sous-vide bag, pour in half of the marinade.

Place half of the peeled ginger sliced on top and some coriander sprigs, vacuum seal lightly, not too tight, and let it marinate for 4 hours or longer in the refrigerator.

In the other half of the marinade, add the roasted sesame seeds, finely chopped coriander, and the rest of the finely chopped ginger.

Steam for 4 minutes at 50°C and then place in ice water.

Remove the fillets and pat dry.

Sear one side briefly and vigorously in grape seed oil or peanut oil, so you have a nice brown crispy crust.

Place the fillets on the plates, arrange the daikon and finely sliced radishes next to them, serve the sauce in bowls on the side.