Fish of the month

Salmon & Yuzu Salsa Tataki

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Picture of Salmon & Yuzu Salsa Tataki
Cooking time   0
Fish type   Oily fish
Serves   4


100 grams fresh salmon sushi grade, farmed organic
100 ml Japanese soy sauce
20 ml yuzu juice (or freshly squeezed lemon, lime & orange)
60 ml plain Japanese vinegar
15 ml mirin sweet rice wine
6 ml lemon juice
2 grams dried kombu (the size of a business card)
50 grams cherry tomato
50 grams red onion
50 grams cucumber
1 gram sea salt
2 grams coriander
Large pinch of salad cress


First make the ponzu sauce. Combine the Japanese soy sauce, yuzu juice, vinegar, mirin and lemon juice in a non-metallic container. Wipe the piece of dried kombu with a clean damp cloth and then add it to the liquid. Ideally leave the ponzu in a sealed container, inside a fridge for at least 24 hours before use. It will fine for 7 days. Next make the yuzu salsa. Wash the tomatoes and then cut them into quarters. Carefully remove the seeds and then cut them into a small dice. Wash the cucumber and then cut it into quarters also. Remove the white part as this is not needed. Finely dice the green skin. Peel the red onion and finely dice this also. Wash and dry the coriander, then pick the leaves and finely chop. Place the cucumber, red onion, tomato and coriander into a non-metallic container. Season with the sea salt and add 20 ml (or a large table spoon) of the ponzu sauce then mix well. Leave this in a sealed container inside the fridge until needed. This will last 3 days. Wipe the salmon with some kitchen towel. Slice the salmon into neat uniformed thin slices of around 10 gram each making sure you cut across the white fat lines. Divide the salmon slices across the serving plates in a neat line. Spoon the salsa across the salmon in a line. Pour around the ponzu juice. Finish with a sprinkle of the salad cress.


No cooking