Salmon Tartare with Green Salad and Honey Mustard Vinaigrette

Pretty soon we will start with winter recipes, so we can enjoy the cold weather (love it!)… That’s why I decided to make a fresh and light recipe today, so I can start saying goodbye to the summer!

One of the things that I like in Chile is how easy it is to find tartare. I don’t know where this comes from, but it is quite easy to find restaurants with them on menu (and not only French ones). Here, they are called ‘crudos’ (meaning ‘rare’) and they are just delicious! To me, they are perfect to a hot summer day, when we want to eat protein but don’t feel like having a heavy steak and just can’t stand grilled chicken or fish anymore…

With steak tartare, I like the classic French combination, with French fries. But today I was going low in calories and used salmon, paired with a delicious green salad (not only leaves!). The final touch? A marvelous Honey Mustard Vinaigrette!!!

And you know what? Everything is done in minutes!!! 🙂

BONUS: we’ll learn a new technique: emulsion!

Crudo de Salmon 1

Salmon Tartare with Green Salad and Honey Mustard Vinaigrette
Serves 2


12 ounces of salmon filet, skinless and boneless

2 tbsp olive oil

1 tbsp chives, chopped

2 tbsp capers, chopped

Salt and white pepper

Honey Mustard Vinaigrette

2 tsp mustard

2 tsp honey

1 tsp white wine vinegar

2 tsp olive oil

Salt and Black pepper

Green Salad

Spinach leaves

Lettuce leaves (I used romaine lettuce)

½ avocado

½ cup of frozen peas

Start with tartare: cut the salmon in small cubes. Mix with capers, chives, pepper, olive oil and salt (not too much; remember capers are already salted!), and mix well. Cover and let set in refrigerator (while you prepare salad and vinaigrette).

In a small bowl, put mustard, honey, vinegar and mix well, until have all ingredients combined. Add the olive oil, very slowly, mixing with a fouet (whisk) or fork. You must keep mixing while adding the oil.

BONUS: What you are doing here is an “emulsion”. That means you are mixing, mixing, mixing, nonstop, until all ingredients are well combined and you have a creamy sauce. Our emulsion is quite simple, but this is the same technique used to make mayonnaise!

Now, the salad: wash peas with hot water, to unfrozen them without cooking. Wash and dry the leaves and put them on a serving plate. Cut the avocado in medium pieces then put them and the peas on top of the leaves. Serve with the tartare and the vinaigrette. Bon appétit!


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