Salmon Tataki with Lime and Clementine

  • Preparation 25 MIN
    Cooking 2 MIN
    Chilling 30 MIN
  • Servings 1
  • Makes 4 appetizers



  1. In a non-stick skillet over high heat, quickly brown the salmon on all sides in 1 tbsp (15 ml) of oil, about 45 seconds for each side. Season with salt and pepper. The fish should still be raw on the inside. Transfer the fillets to a plate. Let cool for a few minutes. Cover with plastic wrap and refrigerate for 30 minutes or until completely chilled.
  2. Meanwhile, in a bowl, combine the remaining 1 tbsp (15 ml) of oil with the chives, lime and clementine juices and set aside.
  3. In another bowl, combine the carrot, apple and mustard sprouts. Add 1 tsp (5 ml) of the vinaigrette and gently mix together. Season with salt and pepper.
  4. On a work surface, cut the salmon into thin slices. Arrange the salmon on 4 plates.
  5. Drizzle with the remaining vinaigrette. Season with salt and pepper. Top with the salad. Serve with a few plain chips, if desired.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Pour 1 portion

Sans croustilles

Content % Daily Value
Calories 260  
Total Fat 19 g  
Saturated Fat 4 g  
Sodium (salt) 100 mg  
Carbohydrates 5 g  
Fibre 1 g  
Protein 18 g