There is only one thing that I miss about my former job: the free dinner I could order when I stayed past 8 PM. I probably ought to be embarrassed to admit this, but I'm not. Please don't misunderstand - I wouldn't trade leaving work at a reasonable hour for free dinner EVER, but I really miss eating sushi from Sakurabana in Boston's Financial District a few times each week. It isn't that they have the best sushi in Boston or that they make a particular roll that I love, but the fish is fresh and they deliver within minutes. This is particularly important when you are at work late and are grouchy to begin with and realize just a few minutes too late that you are super hungry and about to get even grouchier if you don't eat A.S.A.P. Trust me, it can get ugly.
Obviously I could still go out for sushi regularly, but I think Rob would like that less than he likes my semi-regular trips to Whole Foods. Since I'd like to stay married, I think I'll resist the temptation. Instead, I turned to the Salmon Tartare recipe in this month's Bon Appétit and got my sushi fix for a while. Obviously this isn't sushi per se, but it is tangy and refreshing and oh-so-good! It takes about 20 minutes to make and requires no cooking. You can purchase sushi-grade fish at most upscale grocery stores (e.g., Whole Foods) and Asian markets. This would be great to serve at a summer dinner party but be sure to serve it immediately and to not leave it sitting out.
Adapted from the May 2011 Bon Appétit
Yield = 4 servings
- 1 8-oz. boneless salmon fillet, skinless
- 1/4 cup finely diced, seeded cucumber
- 1 Tbsp. fresh lime juice
- 1 1/2 tsp. minced fresh chives
- 1 1/2 tsp. minced fresh cilantro
- 1 1/2 tsp. grapeseed or vegetable oil
- 1 1/2 tsp. minced, seeded jalapeño
- 1 1/2 tsp. minced shallot
- 3/4 tsp. minced peeled fresh ginger
- 1 tsp. Asian sesame oil
- 1/4 tsp. (scant) lime zest
- 1 tsp. low sodium soy sauce
- Kosher salt
- Thick-cut potato or tortilla chips
Place salmon on a plate; freeze until well chilled, about 20 minutes. If fish was previously frozen, move from freezer to refrigerator about 30 minutes prior to the time you want to use it.
Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt. Transfer tartare to a bowl and serve with chips.
Consume immediately and throw out any leftovers (this doesn't keep, even in the refrigerator).
I served the tartare with these Late July Organic Mild Green Mojo chips we found recently. Yum! Although the tartare is so good that you might just want to eat it with a fork. Just a suggestion.