Nordic-inspired Salmon Tataki with Dill and Lingonberry Sauce

Ingredients

In this Nordic adaptation, the traditional Japanese Tataki is transformed by using salmon instead of the usual tuna or beef. The marinade incorporates Nordic herbs and spices, such as dill and juniper berries, to infuse the dish with a distinct Nordic flavor profile. The addition of a dill and lingonberry sauce further enhances the Nordic influence, providing a tangy and refreshing element to the dish. We alse have the original recipe for Tataki, so you can check it out.

• 500g (1.1 lb) fresh salmon fillet 500g (1.1 lb) fresh salmon fillet
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon crushed juniper berries 1 teaspoon crushed juniper berries
• For the dill and lingonberry sauce: For the dill and lingonberry sauce:
• 100g (3.5 oz) lingonberries (fresh or frozen) 100g (3.5 oz) lingonberries (fresh or frozen)
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, soy sauce, lemon juice, honey, black pepper, dried dill, and crushed juniper berries to make the marinade.
2. 2.
   Place the salmon fillet in a shallow dish and pour the marinade over it. Ensure the salmon is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   While the salmon is marinating, prepare the dill and lingonberry sauce. In a small saucepan, combine the lingonberries, chopped dill, honey, lemon juice, and a pinch of salt. Cook over low heat for 5-7 minutes, until the lingonberries soften and release their juices. Remove from heat and set aside.
4. 4.
   Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade, allowing any excess marinade to drip off. Sear the salmon for 2-3 minutes on each side, until it develops a golden crust while still being slightly pink in the center.
5. 5.
   Remove the salmon from the skillet and let it rest for a few minutes. Slice the salmon into thin pieces.
6. 6.
   Serve the salmon tataki with the dill and lingonberry sauce drizzled over the top. Garnish with fresh dill sprigs, if desired.

Treat your ingredients with care...

• Salmon — Choose fresh, high-quality salmon fillets for the best flavor and texture. Ensure the skin is removed before marinating and searing.
• Lingonberries — If fresh lingonberries are not available, you can use frozen lingonberries. Thaw them before cooking.
• Dill — Use fresh dill for the best flavor. Chop it just before adding it to the lingonberry sauce to retain its freshness.

Tips & Tricks

• For a smoky flavor, you can lightly smoke the salmon before searing it.
• If lingonberries are not available, you can substitute them with cranberries or red currants.
• Adjust the amount of honey in the sauce according to your desired level of sweetness.
• Serve the salmon tataki with a side of Nordic rye bread or boiled potatoes for a complete meal.
• To enhance the presentation, garnish the dish with edible flowers or microgreens.

Serving advice

Serve the Nordic-inspired Salmon Tataki with Dill and Lingonberry Sauce as an appetizer or a light main course. Arrange the sliced salmon on a platter and drizzle the dill and lingonberry sauce over it. Accompany it with a side of Nordic rye bread or boiled potatoes. Garnish with fresh dill sprigs for an extra touch of freshness.

Presentation advice

To create an appealing presentation, arrange the thinly sliced salmon in a circular pattern on a white serving platter. Drizzle the vibrant dill and lingonberry sauce over the salmon, allowing it to cascade down the slices. Garnish with fresh dill sprigs and lingonberries for a pop of color. Serve with a side of Nordic rye bread or boiled potatoes.