Tartar de salmon y aguacate el comidista

Tartar de salmon y aguacate el comidista

cocina

salmón con aguacate receta

Con la Navidad, por fin se fue el 2020, comienza un nuevo año y lo celebramos -no es para menos- como cada sábado desde hace tiempo: con nuestro menú semanal. Una selección de recetas comidistas ideales para empezar bien el 2021 a nivel gastronómico. Y recuerda: si quieres enterarte antes que nadie de todo lo que se cuece puedes suscribirte a nuestra newsletter y recibirás el menú semanal de El Comidista en tu correo electrónico cada viernes. Aquí tienes toda la información.

En El Comidista nos gustan mucho las coles, y preparadas con salsas cremosas a base de lácteos y queso, están tan buenas que cualquier colegial estaría encantado de comerlas, por mucha fobia que tenga.

Dos tipos de col, zanahoria y un aliño cremoso con un punto de acidez son la clave del éxito de esta ensalada. Está mejor con un rato de reposo para que la col pierda un poco de firmeza y las pasas se hidraten.

salmon tartar

Tartar is a dish based on raw meat or fish, finely chopped, with a citrus fruit (lime or lemon) and seasoned or flavored with spices and sauces. The truth is that it meets all the requirements to be considered an appropriate dish for a special occasion because it is very colorful and has a powerful flavor. However, far from being something complex, it is a very simple recipe that can be prepared in advance, what more could you ask for?

Of course, this dish calls for toast, so you should serve a basket with toast in the center, which should be very crunchy. And now, enjoy this exquisite, delicious, full of contrasts, juicy bite… how hungry just thinking about it!

Tartar as such is a very flexible preparation, as you only need a quality raw material (fresh meat or fish), an acid such as lime juice, and the rest of the condiments of your choice.

salmon recipes

I could say that this salmon and avocado tartar is another express recipe, but I am not going to qualify it as such because, despite the short time that must be invested in its preparation, it needs two very necessary resting times. Oh…if it were not for them, I would have already given it the last name!

Place the chopped salmon in a bowl and season with the vinegar, extra virgin olive oil, lemon juice, soy sauce and Perrins sauce. Season to taste, taking care not to overdo it, as the soy sauce contains a lot of salt, so as not to overdo it. We cover the bowl with transparent paper and let it macerate in the refrigerator for 30 minutes.

In the meantime, peel the spring onion, avocado and tomato and chop them finely. In the case of the tomato, remove the seeds. We can make a cut at the base of the tomato and blanch it in freshly boiled water for 1 minute, and then immediately cool it in ice water. This way the skin comes off very easily.

tuna tartar

I could say that this salmon and avocado tartar is another express recipe, but I am not going to qualify it as such because, despite the short time that must be invested in its preparation, it needs two very necessary resting times. Oh…if it were not for them, I would have already given it the last name!

Place the chopped salmon in a bowl and season with the vinegar, extra virgin olive oil, lemon juice, soy sauce and Perrins sauce. Season to taste, taking care not to overdo it, as the soy sauce contains a lot of salt, so as not to overdo it. We cover the bowl with transparent paper and let it macerate in the refrigerator for 30 minutes.

In the meantime, peel the spring onion, avocado and tomato and chop them finely. In the case of the tomato, remove the seeds. We can make a cut at the base of the tomato and blanch it in freshly boiled water for 1 minute, and then immediately cool it in ice water. This way the skin comes off very easily.