Salmon Tartare with Ponzu and Radish Dip
Delicate slices of lightly cured and seared salmon is perfectly complemented by a dip of Kikkoman Ponzu and radish.Serve as a simple starter course.
- Preparation Time15 mins
- Cooking Time5 mins
Nutrition per serving
- Energy272 Kcals
- 200g fresh salmon fillet (ready-to-cook)
- 2 small garlic cloves
- 2 tbsp olive oil
- 80g radish
- 1/2 spring onion
- 50ml Kikkoman Ponzu
- Chilli flakes
Dab the salmon dry and lightly salt it. Peel the garlic, cut it into thin strips and fry until crispy in 1 tsp very hot oil. Trim, peel and wash the radish. Grate it finely and combine it with the Ponzu Sauce. Wash and trim the spring onions, then cut into very fine strips.
Fry the salmon in the remaining very hot oil for approximately 30 seconds on each side. Remove from the pan, leave to cool briefly and then slice thinly. Arrange the salmon on plates, garnish with the crispy garlic, top with a sprinkling of chilli and spring onions and serve with the Ponzu & radish dip.