1/2 Pound Salmon Filet. Wild caught, sushi grade. (ours was from Pacific Cloud Seafood)

1tsp Dijon

1tsp Classic Seed Mustard

1/2tsp Sriracha

1tsp Soy Sauce

1/4tsp Minced Garlic

1tsp Chopped Capers

1/2 Shallot Minced

1tsp Lemon Juice

1tsp Red Wine Vinegar

1/2tsp Garlic Powder

1tbsp Olive Oil

1tsp Vegan Mayo

1 Large Avocado

Nastartium (optional)

Mustard Micro Greens

Salt

Pepper

For the chips:

Olive Oil (enough to cover bottom of pan)

Wonton wrappers

Salt

Pepper

Back story, my great grandmothers last name is Salamone. Shes Sicilian and used to tell me that it literally means that her family was a whole bunch of salmon fishermen. She was wrong but it’s still a cool story. So that ebing said, lets make Salmon Tartare in my ancestors honor. I’m the kind of person who orders tartare as an entree. I could eat raw fish/ beef all day, every day, which kind of makes me believe I’d survive that “Alone” Show on Netflix. Wishful thinking, I know. I honestly wouldn’t last a day before the coyotes took me. That being said, I’m sharing a top ten recipe here that you all need to try. A bit classic, a bit fusion, and a bit of crunchy wonton chips to pair. I’m getting hungry again just talking about it.

Take your filet and with a sharp knife cut away the fat and skin. Cube into small pieces and throw into a bowl on ice.

In a seperate bowl begin mixing your sauce, a combinaation of dijon and whole seed mustard, sriracha, soy, vinegar, lemon and olive oil. Add some garlic, capers, shallots and mayo as well. Finish with your garlic powder salt and pepper and combine with your salmon.

Take an Avocado and cube that into pieces about the size of your salmon. This will act as your tartare base.

Heat some olive oil in a pan on medium heat, enough oil to cover the bottom and one by one fry your wonton wrappers until they are light brown and bubbly. Add them to a paper towel lined dish and toss in spices of your choice. I did a Swahili seasoning with fenugreek, and other spices and it was lovely. This part is entirely up to you.

In a round, cup like container you will shape your tartare. Add the salmon and press down. On top add the avocado and again, press firmly to create the shape. When you’re ready flip it onto a plate, you should have a round perfectly placed tartare.

Top with Mustard Micro Greens, Nasturtium, and love.