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Ingredients
1 pound skinless, boneless raw salmon fillets
4 teaspoons finely chopped fresh dill
2 tablespoons olive oil
3 tablespoons fresh lime juice
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup finely chopped red onions
Dill and mustard sauce (see recipe)
Buttered toast triangles (see instructions)
Nutritional analysis per serving (6 servings)
2 grams carbs; 42 milligrams cholesterol; 204 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 226 milligrams sodium; 16 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
- Step 2
Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
- Step 3
Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.
Private Notes
Comments
Place filets in freezer for about 25min and cut into 5mm dice
Local WF didn't have sushi-grade salmon, or tuna, for that matter, so I bought fresh Alaskan coho salmon and cooked it sous vide then proceeded with the recipe. Guests loved it and texture was ALMOST like sushi.