Salmon Series Part Two: Salmon Tartare and Spring Vegetables

The spread: roasted asparagus, spring salad and salmon tartare

Alex and I spent a rainy Saturday making lunch at Rick’s new house, after he got back from Lincoln Park Boat Club’s rowing practice.  Rick is a big fan of fish, and was happy to be a part of this series of salmon recipes.  He picked his favorite style of salmon preparation – tartare – and we planned a menu.  I offered to pick up whatever vegetable looked great at the Green City Farmers’ Market and Rick elected to prepare a Passover-friendly dessert.

On Saturday morning, I strolled to the market with my friend and teammate, Alli Whitaker, and we enjoyed samples and made our selections.  I bought greens and fresh asparagus; Michigan asparagus just came into season, so now is the time to buy or go to Michigan to pick some!


Salmon Tartare and Spring Vegetables – serves 3 to 4

Neither Rick nor I had ever made salmon tartare, so we went online and found a recipe for “Wasabi-Infused Salmon Tartare” from  I simplified the marinade used for that recipe, based on my flavor preferences and which ingredients we had on hand.

You will need:IMG_4430

  1. 1 rounded t wasabi paste or powder to make paste
  2. 3 T fresh lemon juice, or about 1/2 lemon
  3. 3 T soy sauce
  4. 2 T rice wine vinegar
  5. 1/2 T finely chopped shallot
  6. 1/2 t ground ginger
  7. 1 to 1 ½ lbs of high-quality salmon
  8. 1 bunch of asparagus
  9. 1 T olive oil
  10. fresh ground black pepper, about 1 t
  11. about 6 C greens
  12. 3 T nuts – we used slivered almonds and shelled pistachios
  13. 1 C blueberries
  14. balsamic vinaigrette to dress salad


  1. First, preheat your oven to 450 degrees Fahrenheit for roasting asparagus.
  2. Add 3 t water to 5 t wasabi powder, and stir to combine.  Invert your bowl for one minute to increase the wasabi spiciness.  If you have pre-made wasabi paste, add one t to a small mixing bowl, and save more for serving with your entree.
  3. Mix in lemon juice, soy sauce, rice wine vinegar, shallot and ginger with the wasabi paste.
  4. Remove the skin from your salmon, and chop the filet into small cubes (we went with about one cubic centimeter).  Add salmon to a non-metallic mixing bowl, and stir in half of your marinade.  Taste salmon to determine if you want to add more marinade; you want some of the salmon flavor to come through.  Cover salmon bowl with plastic wrap and refrigerate for about 30 minutes before serving.
  5. Next, wash asparagus and snap off the dried ends.  Spread out stalks on a cookie sheet, and drizzle with olive oil.  Add fresh pepper and roll to coat.  When your oven has reached 450 degrees, add your asparagus pan and time for about 7 to 10 minutes.  Pencil-thin asparagus should be fully roasted in 7 minutes, whereas really thick stalks could take up to 15 minutes.  Pierce with a fork to check readiness.
  6. While asparagus is cooking, prepare your simple salad of washed greens, nuts and berries.  Drizzle with balsamic vinaigrette and toss to coat.  We topped our salad with a sprinkle of parmesan cheese before serving.
  7. When asparagus is ready, transfer to a serving dish and sprinkle with fresh parmesan.
  8. We served our salmon with a dollop of extra wasabi paste on the side, and with just a touch of Thai ginger salt on top for extra crunch and salty flavor.

Source: “Wasabi-Infused Salmon Tartare by Rachel2 –” Aug. 2012. Web. 30 Apr. 2016.



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