Flavor and Healthy Eating in a Single Dish? That's Omega Tartare

Written by | Food, Wellness

A dish needn’t be unhealthy to be indulgent. case in point: a dish That comes to mind when I think of “Indulgence” is tartare – that wonderfully tantalizing combination of fresh meat or fish complemented by tongue-tingling seasonings and the creaminess of egg.


Salmon Roe by Gayle Van Wely

Salmon Tartare by Gayle Van Wely

Sounds like a heart attack on a plate, right? It doesn’t have to be. This salmon tartare is one of those perfect little indulgences that’s deliciously craveable but light enough to leave you feeling energized. It’s got health benefits, too. Salmon is a great source of protein and loaded with heart-healthy omega 3 fatty acids; it’s also noted for reducing cholesterol levels and also home to many essential nutrients, including niacin, phosphorus, vitamin B6, choline, pantothenic acid, biotin, and potassium. The dish also offers alkaline-enhancing cucumber (which helps fight acidity in the body) and dulse seaweed (with great-for-your-bones calcium, magnesium and iron). Best of all, it’s surprisingly easy and makes a guest-wowing appetizer.


  • 1/2 lbs skinless king salmon
  • 1 Tbsp chopped chives
  • 1/2 tsp grated ginger
  • 1 Tbsp dulse seaweed flakes
  • 1/4 lemon + grated rind
  • 1 cup cucumber, thinly sliced
  • 1 tsp rice wine vinegar
  • 1 Tbsp yuzu oil (olive oil/yuzu juice)
  • 2 scallions sliced diagonally
  • 2 Tbsp salmon caviar
  • purple radish micro greens


Place salmon in the freezer 15 minutes before slicing into cubes of about 1/8 of an inch. In a bowl, mix the grated ginger, lemon, rice wine vinegar, yuzu olive oil and chives, then mix the salmon into this vinaigrette. Place the mixture in the refrigerator while you prepare the cucumber slices and scallions. In the center of each plate, lay about six cucumber slices in a circle, slightly overlapping. Sprinkle with a pinch of dulse seaweed flakes. With a ring mold, spoon tartare and gently press to flatten the top loosely. Place scallion slice in the center to create a ledge to hold the salmon caviar and spoon it on. Scatter a few of the radish micro greens around the tartare and a couple on the top. Spoon 4 to 5 drops of aioli around the plate. Enjoy!

Last modified: July 16, 2017