Had some salmon that I knew I wanted to make into Salmon Tartare, so from there, the ideas flowed and ended up with this tasty beauty! Of course I could have just had the salmon tartare with the salad on the side, but then again, why?
- 4 oz of salmon
- 1/2 tsp of sriracha mayo
- dash of black sesame seeds
- 4 oz of peeled, deseeded and diced cucumber
- 2 oz of diced jicama
- tsp chopped dill
- 1/2 tsp of non fat yoghurt
- 2 pinches of salt
- 2 pinches of black pepper
In a small bowl, start by dicing your salmon into small cubes and then season with a pinch of salt and black pepper, dash of sesame seeds and the sriracha mayo. You can add more if you want to but I am counting my carbs, fats, etc….. so the above is the perfect healthy balance. Set aside.
In a separate small bowl place the diced your cucumbers and jicama, add a pinch of salt, pepper, yoghurt, dill and and mix well.
This would really have been the end of the preparation just serve and enjoy. But I thought, why not turn it into something a bit more chic, so here is what I did!
Grab a small container, round, rectangular, square, doesn’t really matter, but just make sure its small and line it with some clingfilm.
Place the salmon at the bottom and pat it down well, and then add the cucumber salad on top.
Wrap it up and place it in the fridge for about 30 minutes.
Gently remove from mold by placing upside down on a plate, and now it’s time to enjoy it! Totally refreshing and perfect for this hot summer weather!