salmon tartare

Hands down, salmon wins the contest for my favorite fish. It's almost embarrassing b/c it's come to the point where my friends and I will order a sushi boat and they won't touch the salmon. You guys know who you are. Really, it's okay to eat the last salmon nigiri. Or is it? :) You can prepare salmon baked, steamed, grilled, seared, or raw. They're all good in my book, which brings me to the point of this post, Salmon Tartare. (Was that a run-on sentence?) I desperately scour every restaurant's menu for this appetizer/starter. Lucky for me, this blog has inspired me to challenge myself to learn how to prepare some of my favorite dishes. I attempted to make salmon tartare a couple of days ago. Salmon Tartare Ingredients: Sushi-grade Salmon (1 pound) Olive oil 2 shallots 1 lemon Cilantro (2 tbsp) Chives (2 tbsp) Salt & pepper (to taste) 1) Cut the salmon into small cubes. Pour olive oil over the salmon so each piece is lightly covered. Add a pinch of freshly ground salt & pepper. Place in the fridge. (Try to handle the fish w/ your hands as little as possible.) 2) Dice/mince the shallots, chives, and cilantro and grate the zest of the lemon. Add the juice of the lemon to a small bowl. 3) Mix the shallots, chives, cilantro, and lemon zest to the salmon cubes. Pour the lemon juice over the tartare right before serving. Why is it that the only thing I blog about is food?