Liaison of Salmon and Lime

5 from 5 votes
Prep Time 30 mins
Cook Time 25 mins
Rest Time 3 hrs
Total Time 3 hrs 55 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 286 kcal


For the salmon tartare:

  • 800 g Fresh sushi quality salmon
  • 1,5 Pc. Avocado
  • 3 tbsp Coriander
  • 2 tbsp Lime juice
  • 2 tbsp Light sesame
  • 2 tbsp Soy sauce
  • 2 tbsp Sesame oil
  • Chives

For the lime foam:

  • 250 g Whipped cream
  • 2 tbsp Lime juice
  • 0,5 Pc. Lemon zest
  • 1 Knife point Chili

For the wakame salad with edamame:

  • 2 Cup Dried wakame seaweed
  • 3 tbsp Rice vinegar
  • 3 tbsp Sesame oil
  • 1 tbsp Lime juice
  • 1 tbsp Freshly grated ginger
  • 2 tbsp Coriander
  • 1 Pc. Clove of garlic
  • 1 tbsp Brown sugar
  • 0,5 Pc. Chili
  • 1 tbsp Sesame
  • 1 Handful Edamame frozen

For the glass noodle crunch:

  • 1 Handful Glass noodles
  • Oil for deep-frying


Salmon tartare:

  • Cut the salmon and avocado very small. Wash, drain and chop the coriander and chives. Roast the sesame seeds in the pan, let them cool down. Mix all ingredients together and let steep in the refrigerator for a few hours.

Lime foam:

  • Whip the cream until stiff and carefully fold in the lime juice, lemon zest and chilli.

Wakame salad:

  • Pour hot water over 2 cups of wakame, soak for 10 minutes and then drain.
  • 3 tablespoons rice vinegar, 3 tablespoons sesame oil, 1 tablespoon lime juice, 1 tablespoon freshly grated ginger, 2 tablespoons coriander, 1 clove of garlic, 1 tablespoon sugar, 1/2 chilli to a dressing and pour over the algae. Roast the sesame seeds in the pan and add to the salad. Put the edamame (with the shell) in boiling, salted water. Drain after 8 minutes, rinse in cold water and rinse. Pour the edamame over the wakame salad when serving.

Glass noodle crunch:

  • Pour approx. 4-5 cm high oil into a pan / saucepan and let it get hot. Add glass noodles and fry briefly. Then drain on kitchen paper.


Serving: 100gCalories: 286kcalCarbohydrates: 6.8gProtein: 2.9gFat: 27.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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