{"id":7547,"date":"2025-07-27T09:48:01","date_gmt":"2025-07-26T23:48:01","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7547"},"modified":"2025-08-14T16:40:24","modified_gmt":"2025-08-14T06:40:24","slug":"salmon-tartare-with-mint-and-peas","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/seafood-appetizers\/salmon-tartare-with-mint-and-peas\/","title":{"rendered":"Salmon Tartare with Mint and Peas"},"content":{"rendered":"\n

Beautiful plates of delicious food are often some of the easiest to make at home, and this Salmon Tartare with Mint and Peas recipe is a great example of that. The dish consists of three simple components; preparing the Salmon, making a wonderful Asian-inspired marinade, and creating the delicious Mint and Pea Salad. Preparation is key with this dish, and the results are phenomenal. A fresh and vibrant dish that is light, yet surprisingly filling. Enough for a hearty lunch or a light dinner, it\u2019s a fantastic dish to enjoy, showcasing the flavor and versatility of serving Salmon raw

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As this dish is served raw, ensure you are using Sashimi grade Salmon<\/h2>\n\n\n\n

This one is mandatory for the dish. Don\u2019t just pick any Salmon you find in the store and assume it will work. Look for specifically marked \u2018Sashimi-grade\u2019 Salmon in the store. Or, even better, get advice from the fish monger on what they have in stock that makes sense

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There are plenty of Sashimi-grade types of Salmon all over the world that you can use for this dish. So, whether you\u2019re using Salmon from the Atlantic, Pacific, or other places local to you, you\u2019ll be able to find some good quality Seafood if you look

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The good news about our Salmon Tartare with Mint and Peas dish is you can interchange the Salmon for other seafood. Tuna will work great, as will Shrimp and even Scallops. As with the Salmon, just check that whatever Seafood you are purchasing is ok to eat raw. I truly believe the most challenging part of this dish is sourcing the right Seafood. Once you\u2019ve done this, the rest is easy!

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Getting your hands on Sashimi Grade Fish is critical when making this Salmon Tartare with Mint and Peas dish<\/figcaption><\/figure>\n<\/div>\n\n\n

The Salmon is marinated in a beautiful Asian-inspired marinade which includes Anchovies!<\/h2>\n\n\n\n

That\u2019s right, Anchovies! Well, this is a Seafood dish after all, and Anchovies are a fantastic ingredient that is very commonly used in marinades to add beautiful briny, salty flavors. Finely chop the Anchovies along with some Garlic Cloves so they closely resemble a paste

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A nice way to do this is to chop them as fine as you can, then use the side of a large knife to squash everything. It\u2019ll turn the Garlic and Anchovies into a wonderful paste that can simply be scraped off the cutting board and added to the marinade

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To the Garlic and Anchovies, we add Soy Sauce, Sesame Oil, Balsamic Vinegar, Olive Oil, Lemon Zest and White Sugar. There\u2019s no need to add any Salt as the marinade is already seasoned with Salt from both the Anchovies and the Soy Sauce. Mix everything together in a bowl large enough to accommodate your Salmon and then set aside

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Preparing the Salmon<\/h2>\n\n\n\n

For this dish I like to cut the Salmon into rather large chunks. Ones that you can technically eat with one mouthful, but it\u2019ll be a full fork of food! Prepare the Salmon by first removing its skin (check out our video here on how to do that<\/a>) and remove any bones

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Cut the meatier part of Salmon filet into large chunks and place into the bowl with the marinade and mix well to coat. Chances are you\u2019ll have some thinner parts of the Salmon, usually from the bell part of the filet which won\u2019t be the same size as the other pieces

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For the Belly part of the Salmon, I like to cut these into long strips and utilize them as a nice garnish. You can roll them up and turn them into a cone-like shape. On the plate these can almost resemble flowers, which is a beautiful way to present the Salmon Tartare with Mint and Peas

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Place the Salmon that\u2019s been coated in the marinade into the refrigerator for 15 minutes. I like to mix it through about halfway through to ensure all pieces have an even coating. While the Salmon is marinating you can begin to prepare the Peas

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\"Peas
Peas and Mint are a classic combination, and pair beautifully in this recipe<\/figcaption><\/figure>\n<\/div>\n\n\n

Why Mint and Peas? Well, it\u2019s a classic combination, that\u2019s why!<\/h2>\n\n\n\n

Perhaps one of the most common pairings of Mint and Peas is in classic English pub food. Whether it\u2019s Mushy Peas served with beautiful Fish and Chips, or Mint Sauce drenched over Peas for a Sunday Roast Lunch, the pairing of Peas and Mint is a timeless classic

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So, perhaps unsurprisingly it pairs great with Asian-inspired recipes such as this one too! The Peas are lightly boiled until they\u2019re just cooked (takes about 2 minutes) and then immediately placed under cold water or ice water to drop the cooking process. This process gives the Peas the most brilliant bright green color which looks fantastic on the plate.

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Now, it\u2019s time to crush the Peas!. This step doesn\u2019t do much for the flavor of the dish, but it helps give the dish some different textures, and I think it just looks nice on the plate. You can crush the Peas in the bowl with the back of a fork or even use a Mortar and Pestle. Personally, I just like to crush them with my hand

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The final step before we plate is to finish the Peas. To the Peas we add some finely chopped Mint Leaves along with Olive Oil, Lemon Juice, and some finely diced Scallions and a pinch of Salt. Mix it all together then taste for seasoning

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This beautiful plate of Salmon Tartare with Mint and Peas is finished with crumbly Goats Cheese and served with a fresh Lemon Wedge<\/figcaption><\/figure>\n<\/div>\n\n\n

Plating the dish<\/h2>\n\n\n\n

The final step is plating, which is super-simple. Place a few spoonful\u2019s of the Pea and Mint mixture in the center of a plate and spread it out a bit. Add about 3 \u2013 4 large pieces of Salmon on top of the Peas and spoon over a little more of that delicious marinade

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To finish, crumble over some fresh Goats Cheese. The Goats Cheese may seem like an odd pairing (Cheese and Seafood anyone?), but the bright sharpness of the Goats Cheese brightens the whole dish up, and it tastes amazing!

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The final step is to add some of those Salmon Belly pieces we set aside earlier. Roll them up so that they can resemble a flower and place them on top of the dish and you\u2019re now ready to enjoy! I like to serve this Salmon Tartare with Mint and Peas with a Lemon Wedge on the side. A fresh squeeze of Lemon Juice at the dinner table finishes off this amazingly tasty, yet super-simple dish

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