Japanese Salmon Tataki
800 g salmon fillet
25 g Santa Maria Sauce & Rub Mix Red Chili & Ginger
300 g Santa Maria BBQ Glaze Asian Style Soy
1 red onion
25 g coriander
10 g lime juice
40 g roasted peanuts
5 g sesame seed oil
5 g soy
How to prepare
Cut the salmon fillet into 80 g pieces.
Coat the salmon pieces in Red Chili & Ginger Sauce & Rub.
Sear the salmon quickly on all sides in a pan or on a hot top over high heat.
Marinade the salmon in the Asian soy glaze for at least 1 hour, preferably overnight.
Peel, core and dice the cucumber. Peel and thinly slice the red onion on a mandolin. Roughly chop the coriander.
Mix the diced cucumber, red onion and coriander with lime juice, peanuts, sesame seed oil and soy.
Slice the salmon into thin slices enough to serve as starters. Finish the dish off with the cucumber salad.