Name: Grilled salmon tataki with lime and jalapeño ponzu
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 600 gm sashimi-grade salmon, skin removed and pin-boned; 1 tsp sesame oil; ½ Lebanese cucumber, seeds removed, finely chopped; 1 tsp lime zest; 1 tsp chilli oil; Micro nasturtium leaves, to serve; Lime and jalapeño ponzu; 60 ml (¼ cup) soy sauce; 2 tbsp lime juice; 1 tsp caster sugar; 1 tsp rice wine vinegar; 1 small jalapeño chilli, thinly sliced

Grilled salmon tataki with lime and jalapeño ponzu

Salmon tataki served with diced cucumber, jalapeño slices and chilli oil for an extra kick of heat.

Grilled salmon tataki recipe with lime and jalapeño ponzu

Serves 4

Prep

10M

Cook

Total

15M

Grilled salmon gets a a Japanese-inspired makeover in this salmon tataki recipe. Served with a lime and jalapeño ponzu, this flavourful and fast seafood dish is a weeknight dinner winner.

The searing kiss of heat and aromatic sesame gives sashimi-grade salmon extra oomph. In washoku, tataki is served as a first course known as o-tsukuri, meaning to create, or arrange.

Ingredients

600 gm sashimi-grade salmon, skin removed and pin-boned

1 tsp sesame oil

½ Lebanese cucumber, seeds removed, finely chopped

1 tsp lime zest

1 tsp chilli oil

Micro nasturtium leaves, to serve

Lime and jalapeño ponzu

60 ml (¼ cup) soy sauce

2 tbsp lime juice

1 tsp caster sugar

1 tsp rice wine vinegar

1 small jalapeño chilli, thinly sliced

Method

1.For ponzu, place ingredients, except jalapeño, in a small bowl and stir until sugar dissolves.

2.Preheat a frying pan over high heat. Drizzle salmon with sesame oil. Cook salmon for 30 seconds each side or until the flesh is slightly opaque. Transfer to a chopping board and rest for 5 minutes before slicing into thin pieces.

3.Arrange salmon on a platter. Add jalapeño to ponzu and drizzle over salmon. Top with, cucumber, zest, chilli oil and micro nasturtium leaves.