Here is one of the dishes I made last week.  I had a business lunch for 8 and made 3 courses and then I followed it up with 8 more people for dinner and served 6 courses.  I made 3 different breads as well.   A busy day to say the least.  This was the main course for the lunch I served.  Everyone thoroughly enjoyed it.  A simple dish that can be enjoyed on all of those hot summer days.  Summer cuisine should be refreshing and light.  This is one that fits that to a tee.  Here is the recipe I hope you enjoy it!

Salmon tataki

1 1/2 lb white salmon cut into 3/4 inch by 3/4 inch blocks
4 tbsp Korean chili flakes
3 tbsp white sesame seeds
2 tbsp sesame oil

1/4 cup soy
5 tbsp white balsamic of rice wine vinegar
2 tbsp sambal
2 tbsp sesame oil

3 avocados
1 small Serrano
1 tbsp of cilantro
1 lime juiced

2 radishes sliced
1/2 small you coconut meat
1/4 cup red shiso leaves
Cilantro flowers
1/4 cup roasted hazelnut

For the Salmon,

Season the salmon with salt, korean chile flakes, and sesame seeds.  In a hot saute pan (non stick if desired) add sesame oil and the salmon.  Cook on each side for approximately 20 seconds.  you want to sear the outside of the fish on all 4 sides.  Turn to the next side and repeat.  The salmon should only be in the pan about a minute to a minute and half.  Then take out and rest for a minute.

Meanwhile place all the ingredients of the marinade together in a shallow dish that the salmon can fit in.  Once the marinade is mixed well and adjusted for seasoning, place the salmon inside the marinade.  If the marinade doesn't cover the salmon that's okay, just turn the salmon every 15 minutes.  Leave the salmon in the marinade for 45 minutes turning every 15 minutes.  

For the Guacamole,

Place all the ingredients in a food processor and puree until smooth.  Season with salt and lime and place in a small plastic pastry bag.  

To Finish,

Cut the tip off the pastry bag and squeeze 5 dots of guacamole on to the plate.  Then slice the salmon and place on top of the guacamole.  Add roasted hazelnuts, radish, and sliced young coconut meat next to each slice.  Take some of the marinade and spoon around the fish.  Finish with shiso leaves and cilantro blossoms.  Serve and enjoy!

salmon tatatiki .JPG