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Scott Linquist’s Cured Salmon Tartare With Sliced Avocado and Tomatillo Salsa Fresca

Scott Linquist’s Cured Salmon Tartare With Sliced Avocado and Tomatillo Salsa Fresca

Meal Type

Entree

Cooking Time

Less than 30 minutes (after curing salmon)

Yields

4 people

Ingredients

  • 2 lbs. Oshēn Salmon filet, skin removed and cured (see cure recipe and procedure)

  • ¼ cup vegetable oil

  • 1 lime (sliced in wedges)

  • 1 avocado, sliced

  • Tomatillo salsa verde (see ingredients below)

Tomatillo Salsa Verde Ingredients

  • 6 tomatillos, peeled, washed, and quartered

  • 1 to 2 jalapeños, stems removed and rough chopped

  • 1 cup cilantro leaves, with stems washed and roughly chopped

  • ½ cup white onion peeled and roughly chopped

  • 4 garlic cloves

  • 2 tbsp. fresh squeezed lime juice

  • 2 tbsp. sugar

  • 1 tsp. salt

Tequila Cure Mix Ingredients

  • 1 cup kosher salt

  • 1 cup granulated sugar

  • 6 garlic cloves, roughly chopped

  • 2 jalapenos, stems removed and roughly chopped

  • 1 cup cilantro, washed with leaves and stems roughly chopped

  • ½ cup fresh squeezed lime juice

  • 1 cup tequila blanco

Preparation

Craving a delicious, low-cal appetizer for your next dinner party? Chef Scott Linquist is behind this Cured Salmon Tartare With Sliced Avocado and Tomatillo Salsa Fresca.

First time curing fish? No fear! The process is easier than you think. Just make sure you source the freshest fish possible, as that will add even more flavor to the tartare.

Looking to try more of chef Scott Linquist's recipes? Check out his Salmon With Oaxacan Yellow Mole Recipe and Cured Salmon Tacos With Citrus Cabbage Slaw Recipe to add some flare to your next meal prep!

Scott Linquist’s Cured Salmon Tartare With Sliced Avocado and Tomatillo Salsa Fresca

Step 1

Place the listed curing ingredients (except the tequila) into a medium-sized mixing bowl and stir until well combined.

Step 2

In a flat bottom dish or sheet pan, place half of the cure mixture to cover the bottom.

Step 3

Then, place salmon filet on top of the cure mixture, and sprinkle the remaining cure mixture over the top.

Step 4

Cover with plastic wrap and put the salmon in the refrigerator for 4 to 6 hours.

Step 5

Once ready, remove salmon from the cure, rinse thoroughly with cold water, and slice the salmon into small pieces.

Step 6

In the pitcher of an electric blender, add all the salsa ingredients and purée until smooth. (Note: Don’t purée too long because the friction will cause the color to turn from vibrant green to brownish green).

Step 7

Refrigerate until ready to eat. Stir briskly before eating.

Step 8

To plate, place a scoop of salmon, then add a second scoop of salsa on top with a slice of avocado.

 

About Scott Linquist

Chef Scott's culinary journey began with a move from California to Hyde Park NY to attend the Culinary Institute of America which is recognized as one of the best schools in the world for chefs. Upon graduation chef Scott traversed the nation to work in the best cities with some of the best Chefs including Andre Soltner at Lutece and Alfred Portale at Gotham Bar and Grill in NYC and others.

For 10 years Scott worked with Stephen Hanson and the New York City-based restaurant group BR Guest as their Corporate Executive Chef and Partner. During his time with BR Guest, Linquist and Hanson created, developed, and stewarded the growth of the incredibly popular restaurant brand Dos Caminos through its expansion to seven locations within New York City, Las Vegas, Ft. Lauderdale, and Atlantic City. Linquist added the title of the author with the release of Mod Mex: Cooking Vibrant Fiesta Flavors at Home in 2007.

In 2014 chef Scott, joined hospitality veterans and partners Alan Drummond and Sven Vogtland to create the taco shop and speakeasy concept, COYO Taco. After opening their doors in Miami’s trending art hub Wynwood, COYO Taco has expanded to 10 locations with 4 in South Florida and 5 international locations including two in Lisbon Portugal, and one in Paris, France.

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