Salmon Avocado Tartare Tartine
I’m not gonna lie — this recipe is not for everyone.
If you don’t like raw fish, you’re probably not going to like this. So yeah — Mom, you can tune out now.
However, if you love sushi and sashimi, and specifically salmon avocado rolls, you’re gonna LOVE this!
This Salmon Avocado Tartare Tartine is basically a “Bruschetta Sashimi” — and it rocks.
I got the idea from one of my favorite restaurants here in West Hollywood, Zinque on Melrose.
It’s an adorable little wine bar and small plates spot with alfresco dining and rosé all day. Totally my jam.
They have a super tasty tuna tartare tartine that I fell in love with recently and immediately knew I needed to recreate in my own kitchen.
Since bruschetta is one of my favorite apps, I chose to incorporate balsamic vinegar, tomatoes, and parmesan. They ended up blending seamlessly with the sushi-grade salmon.
I used a whole grain loaf from Whole Foods as the base, toasted to a crusty perfection.
Avocado adds a nice pop of bright green to this ruby red dish and incorporates more heart healthy fat to the meal, in addition to those essential Omega 3’s you’re getting from the salmon.
Try this out as a healthy app for your next cocktail party or as a fun alternative to sushi night with the gals.
- 6 oz. Sushi Grade Salmon
- 2 Large Tomatoes
- 2 T. Balsamic Vinegar
- 2 T. Extra Virgin Olive Oil
- 1 Loaf Whole Grain Bread (8 slices)
- 1 Avocado
- ¼ C. Parmesan (optional)
- 1 T. Sea Salt
- Pepper to taste
- Dice tomatoes and salmon and combine in a bowl with 1 T. EVOO and balsamic vinegar. Add salt and pepper to taste.
- Marinate in the refrigerator for at least 1 hour.
- Slice bread about ¼ inch thick. Place on a baking sheet and brush with remaining EVOO.
- Broil toast for about 2-3 minutes, until browned.
- Let bread cool.
- Dice avocado and combine with salmon mixture. Distribute among toasts.
- Top with sea salt and parmesan.
Some important notes on raw fish:
Make sure you buy sushi-grade salmon. That means it is specifically intended to be eaten raw.
Since this term is not legally protected in the US, you have to be careful where you buy your fish. To prevent cross-contamination and to destroy parasites, the fish must be handled properly.
I recommend finding a good Asian market that handles sushi-grade fish regularly and really knows what they’re doing. Here in LA, I like to go to Mitsuwa in Mar Vista.
It’s a trek, but it’s worth it!