Serves 6-10 as an appetizer
Recipe by Daniel Klein of the Perennial Plate, www.theperennialplate.com.
1 pound king salmon, skin on, previously frozen (eliminates risk of parasites)
1 small shallot, minced
3 tablespoons minced cilantro (including stems)
Zest and juice of 1 grapefruit and 1 lemon
1 teaspoon fish sauce or Worcestershire sauce
1/2 cup salmonberries, roughly chopped (raspberries are a good substitute)
1 teaspoon honey
Remove the skin from the salmon, scraping off any flesh remaining on the skin.
Dry the skin with a paper towel and put in a nonstick pan on low heat with something flat weighing it down. Cook for 5 minutes on each side or until crispy. Remove from heat and salt.
Cut salmon into small dice. Add shallot, cilantro, the citrus zest and juice, fish sauce, berries, and honey. Mix with a spoon and let rest for 5 minutes. Cut the fish skin into cracker-size pieces and serve the tartare on top.
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