Imported from the web

Salmon Tataki with Garlic-Honey Sauce and Guacamole

Name: Salmon Tataki with Garlic-Honey Sauce and Guacamole
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: French
Ingredients: 400 g salmon (Fillet, skin removed and then cut into pieces); 2 gousses garlic (Crushed); sesame oil (A little for the marinade and cooking; quantity unspecified); 5 càs soy sauce; 1 lemon (Juice); 2 càs honey (The transcript specifies mountain honey); black sesame seeds (Toasted; quantity unspecified); white sesame seeds (Toasted; quantity unspecified); 1 càc cornstarch (To be mixed with a little water to thicken the sauce); water (A little, for mixing with the cornstarch; quantity unspecified); 2 avocados (Flesh only); 2 carrés cream cheese; 1 lime (Juice); olive oil (A drizzle; quantity unspecified); spices (A few; variety and quantity unspecified); salt (Quantity unspecified); 0.5 red onion (Thinly sliced); 0.5 tomato (Fresh, cut into pieces); green onion (For finishing; quantity unspecified)

Recipe by Theo Lignani Facebook

Imported by Florian Le Carrour on SeeMeCook

Pieces of salmon marinated in soy sauce, lemon, garlic, and honey, coated in sesame seeds, then briefly seared. They are served over creamy guacamole and drizzled with the marinade reduced into a sauce.

3 servings30 minFrench

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Ingredients

400 g salmon (Fillet, skin removed and then cut into pieces)
2 gousses garlic (Crushed)
sesame oil (A little for the marinade and cooking; quantity unspecified)
5 càs soy sauce
1 lemon (Juice)
2 càs honey (The transcript specifies mountain honey)
black sesame seeds (Toasted; quantity unspecified)
white sesame seeds (Toasted; quantity unspecified)
1 càc cornstarch (To be mixed with a little water to thicken the sauce)
water (A little, for mixing with the cornstarch; quantity unspecified)
2 avocados (Flesh only)
2 carrés cream cheese
1 lime (Juice)
olive oil (A drizzle; quantity unspecified)
spices (A few; variety and quantity unspecified)
salt (Quantity unspecified)
0.5 red onion (Thinly sliced)
0.5 tomato (Fresh, cut into pieces)
green onion (For finishing; quantity unspecified)

Steps

1
Remove the skin from the salmon fillet by sliding a knife blade between the skin and the flesh. Cut the salmon into moderately sized pieces and place them in a dish.
2
Add the crushed garlic, a little sesame oil, soy sauce, lemon juice, and honey. Set the salmon aside to marinate while preparing the guacamole; no duration is specified.
3
Place the avocado flesh in a blender. Add the cream cheese, lime juice, a drizzle of olive oil, a few spices, and salt.
4
Blend until you obtain a very smooth avocado cream.
5
Thinly slice the red onion and add it to the bowl. Add a few pieces of fresh tomato, then mix to make the quick guacamole.
6
Remove the salmon from the marinade and set the marinade aside in a bowl.
7
Mix the toasted black and white sesame seeds, then roll the salmon pieces in them to coat them like breadcrumbs.
8
To prevent the pan from sticking, optionally place a round of parchment paper in it. Add a little sesame oil to the pan.
9
Cook the salmon pieces for about one minute on each side; be careful not to overcook them. Remove them from the pan.
10
Pour the reserved marinade directly into the pan and let it reduce for a few minutes.
11
Mix the cornstarch with a little water, add it to the reduced marinade, and let it thicken to make the sauce.
12
Spread the guacamole over the bottom of the plates. Carefully slice the salmon and arrange the pieces on top of the guacamole.
13
Drizzle with the hot sauce and finish with a little green onion.

Notes

The quantities of oil, sesame seeds, spices, salt, and water are unspecified. The transcript does not specify the marinating time or cooking temperature.