Bart's Recipes
Place the salmon fillet in the freezer for fifteen minutes. Semi-frozen fish is much easier to cut neatly, which is exactly what a tartare needs; a dull knife will tear the fibers and turn it into mush.
Using a sharp knife, cut the salmon into half-centimeter cubes and place them in a cold bowl. Mix in the tamari, sesame oil, rice vinegar, and the juice of half a lime, along with the finely sliced spring onions and a few rings of red chili pepper. Chill the bowl for ten minutes to let the flavors meld without the acid cooking the fish.
Dry-toast the sesame seeds in a skillet until they start to pop and become fragrant, then let them cool.
Cut the avocado and cucumber into cubes of the same size as the salmon. Just before serving, gently fold them in so the avocado remains intact and doesn't turn to mush. Spoon the tartare onto a bed of arugula, sprinkle with the sesame seeds and plenty of torn cilantro, and grind some black pepper over the top. Fatty fish and avocado together provide omega-3s and complete protein with virtually zero carbs.
