Salmon Tataki in Sesame & Almond crust with Spicy Red Currant Coulis

By DeliciouslyDished

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Ingredients

• For the Salmon Tataki:
• salmon fillets, clean 2 (6 oz/170 gr each)
• soy sauce 1 tbsp
• mirin 1 tsp
• orange juice 2 tbsp
• lime juice 1 tbsp
• lemon grass, cut into chunks 1
• cilantro, finely chopped 1 tbsp
• thai red chili 1/2 finely sliced
• fresh ginger, peeled and grated 1 tsp
• cardamom, crushed 4 pods
• smoked paprika to taste
• thyme, leaves only 1 sprig
• pink pepper& sea salt flakes to taste
• black sesame seeds 1/3 cup
• almonds, roughly crumbled 1/4 cup
• for the Red Currant coulis:
• red currants 1 cup
• Tabasco a few drops
• Cayenne pepper, finely crushed 1
• lemon juice 1 tsp
• wild fennel, chopped 2 small sprigs

Preparation

Step 1

1. In a bowl mix together mirin, soy sauce, lime&orange juice. Whisk in lemon grass, thyme, chili, cardamom, cilantro, paprika, pink pepper, ginger. Fold in the salmon fillets, cover and refrigerate.
2.In a mortar, pestle together the red currants with wild fennel, cayenne pepper, lemon juice and Tabasco. When you reach a smooth texture, season to taste and filter through a sieve, then set aside.
3.In a large plate mix together the almonds with sesame seeds. Shake off the exceeding marinate from the salmon fillet, then coat evenly into the sesame&almond mixture.
4.Heat a large griddle until hot. Gently place the salmon on top and sear on all sides 10 sec each.