It's tartare season my friends! Sign me up for any opportunity to spend less time in the kitchen, and more time outdoors. How do we accomplish that? By NOT cooking of course! Any tartare is completely raw meat and should always be purchased by a reputable supplier. Wild caught/free range meats are ideal for meat consumption in general, but especially raw foods. In this recipe I do call for a little lemon to fight off minor pathogens, but other than that, this dish is uncooked (aside from the fried artichokes).
"cook" time: 10 minutes
1/2 lb wild caught king salmon filet, skin removed
2 tablespoons olive oil
1 tablespoon finely sliced green garlic
salt and pepper to taste
1/2 cup artichoke hearts
mustard greens (optional)
Dice the salmon into 1/4 inch cubes and place into a small bowl. Coat with 1 tablespoon olive oil and juice from 1/2 a lemon. Slice 1 spring of green garlic very finely and add to the mixture with salt and black pepper to taste. Set aside in the refrigerator. Heat 1 tablespoon of olive oil in a sautee pan over medium heat. Thinly slice the artichoke hearts lengthwise and pat them dry with paper towels. Toss them in the heated olive oil and season them lightly with salt and pepper. They should be cooked until crispy, about 3 minutes on each side. Place the fried artichokes on a plate lined with paper towel, allowing the absorption of excess oil. Mash and season (with a pinch of salt) the avocado and use a half portion to line the base of the tartare. Next remove the salmon from the refrigerator and add artichokes, incorporating evenly. Layer half the salmon mixture over the mashed avocado, preferably using a cylinder mold. Garnish mustard greens dressed with light olive oil, lemon, salt and pepper.