There’s something so perfectly magical about the sun shining brighter and longer with the weather steadily becoming warmer and warmer that is an absolute inspiration to eat lighter and more vibrantly healthy meals.
On a beautifully warm afternoon, you want to pull out your best salmon recipe, especially if you have a good fresh and raw one. Salmon is so incredibly healthy, delicious, rich, and wonderful. Dressed up with fresh herbs, bright shallots, lemon juice, and capers, it becomes a light and healthy treat!
I decided to try out this recipe because it takes all of the flavors of a totally addictive salmon bagel and turns them into something that feels great to eat. Raw, low-carb, and gluten-free, plus all those classically delicious flavors, this salmon tartare is guaranteed to be a hit! It’s pretty much the best salmon recipe ever. Or, at least, the best salmon recipe today!
The salad on the side is one I threw together with some of the amazing flowers in the garden right now. Our nasturtiums are really taking off, which kind of feels like I have a fat row (and a hanging pot) of practically free salad greens and edible flowers. Grow nasturtiums! I’m going to keep telling you to grow nasturtiums over and over. If you have sunshine, warmth, and a little space for flowers, they’re so rewarding! I’ve also let the kale, chard, thyme, radishes, and chives bolt since we’re getting amazing hummingbirds, bees, and butterflies stopping by to snack on these lovely flowers. The little salad on the side is a combination of all of those plus a few radish slices, dill, and fennel fronds.
I know I’ve mentioned this before, but if you grow vegetables, herbs, and greens, most of the flowers are totally edible if you (accidentally) let your plants bolt. Those little flowers are a quick and easy way to add extra beauty to your meals. Sprinkled over pasta, salads, soups, and even pizzas, you can take your dishes from nice to seriously impressive in seconds! A few petals over a steak change the whole dynamic, and don’t even get me started on the fun of eating a bowl of ice cream and flowers!
If you’ve been following along, you know I’m a total sucker for things like micro greens and edible flowers, as long as you’re growing your own and the flavors make sense. Why on earth would you just throw your baby greens and flowers in the trash (…compost…) when you’re thinning your seedlings or clearing out your bolted produce when you can add a touch of flavor and beauty to your meals?
If you have a garden, you can throw in any greens, gentle herbs, or flowers that you have to make a little salad with your salmon tartare, like chives and chive blossoms, chervil, tarragon, and a whole lot of other options. Just dress them with a little good-quality olive oil, salt, and pepper and you’re done! If you don’t have anything good for a little salad, just keep things simple and serve your tartare with some of your favorite crackers or toast. You could even add a few of your extra cucumber and radish slices for a little color.
Deliciously fresh salmon and dill tartare with cucumbers and radishes (the best salmon recipe!)
- 6 oz salmon, highest quality/sushi-grade, cleaned and diced into very small cubes
- 1 Tbs aioli
- 1 Tbs fresh lemon juice
- 1 Tbs capers, chopped
- 2 tsp parsley, chopped
- 1 tsp dill, chopped
- 1 tsp chives, chopped
- 1 clove garlic, minced
- 1 tsp olive oil
- salt, pepper
- 1/2 cucumber, thinly sliced
- 1/2 radish, thinly sliced
- Sprinkle a little salt over the cucumber and radish slices, toss, and let sit for 10 minutes to soften
- Place the garlic in a bowl and add lemon juice and a pinch of salt, and let sit for 5 minutes.
- Add the aioli, capers, parsley, dill, chives, and pepper to the garlic mixture and mix well. Gently fold in the salmon. Taste and season, adjusting with salt, peppers, and/or lemon juice.
- Place the salmon in a mound or a cookie cutter/ring mold and press into shape (remove the ring mold, if using.). Take the cucumber and radish slices and fold into small cones and place on the top of the salmon. Serve with a small salad or crackers.
You definitely don’t need to get fancy when you plate this dish, but if you want to make it look like this one, grab a circular ring mold or cookie cutter and set it on a plate. Gently press a layer of tartare into the bottom and put some folded or rolled up cucumber and radish slices on top – they need to be thinly sliced on a mandolin to look like the picture here – and then carefully lift the cookie cutter straight up. It’s not an easy move, but if you’re paying attention to any places where it looks like the shape is starting to break up and gently fixing them, it’s not impossible. Give it a try!
It’s just cuter with the cucumber slices…
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