SALMON TARTARE

The star of the salmon tartare is, of course, the very fresh salmon fillet. Salmon has become an increasingly popular fish over the past years and raw salmon is definitely a high-quality protein, a great source of vitamin D, and packed with Omega 3 fatty acids. When prepared correctly, the raw fish retains its natural flavors, making each bite a celebration of freshness. Simple and amazing! Try it, you will love it!

3 small to medium-sized yellow/golden beets

1 cup freshly squeezed orange juice

2 tbsp freshly squeezed lime juice

1 star anise

1/2 tbsp cumin seeds

1 cinnamon stick

2 tbsp cane sugar

2 cups filtered water

1/2 lbs. fresh salmon fillet, skinless and diced

1 small red onion, finely chopped

1 tsp coriander stalks and leaves, finely chopped

1 tsp honey mustard

1 tbsp freshly squeezed lime juice

2 + 1/2 tbsp extra virgin olive oil

1/2 tsp parsley leaves, finely chopped

1 ripe avocado

Sea salt, to taste

Freshly ground pepper, to taste

Micro cress for garnish

Crispy rice chips

Cook the beets: Begin by trimming and removing the tops and stems from the beets. Scrub and wash the beets thoroughly. Place the golden beets into a medium-sized saucepan. Cover the beets with the orange juice, lime juice, and filtered water. Add the star anise, cumin seeds, cinnamon stick, and cane sugar. Stir to combine. Bring the mixture to a boil. Cover the saucepan, reduce the heat, and let it simmer for about 40 minutes or until the beets are tender. Once the beets are tender, carefully drain the juice into a container. Rinse the cooked beets under cold water to cool them down. Once cooled, use a sharp knife to remove the skin and dice the beets into small squares. Keep the beet juice refrigerated and enjoy the beet juice in the morning as a healthy option to start your day!

Prepare the Salmon Tartare: In a bowl, mix the diced salmon with the chopped red onion, parsley, coriander, honey mustard, 1/2 tbsp freshly squeezed lime juice, and extra virgin olive oil. Season with sea salt and freshly ground pepper to taste. Mix well. Cut the avocado in half and remove the pit. Use a spoon to scoop out the flesh and dice it into small chunks. Place the avocado chunks in a small bowl and add 1/2 tbsp freshly squeezed lime juice and a pinch of sea salt.

Plate the dish: Place a baking ring in the center of the plate. Add the avocado chunks into the ring, followed by a layer of the cooked golden beets, and finally a layer of the marinated salmon. Gently pat down all layers to compress them. Carefully remove the ring. Garnish with micro cress, drizzle with extra virgin olive oil, and add a crispy rice chip.