The French really seem to like raw food. At least in Paris they seem to eat a lot of steak tartar, salmon tartar and raw oysters. When I was there this Fall, I never had a lunch in a bistro or cafe that I didn’t see a raw dish go by…I guess their food safety is better than in the US, because I never heard about anyone getting sick. I even asked the American who brought us on a food tour about food poisoning, and she said she couldn’t recall anyone she knew getting it in France.
I have had food poisoning one too many times in the US, so I tend not to eat raw food… occasionally I will have sushi, but not very often. The Dorista’s are making Salmon Tartare this week. I do not have a fishmonger to get sushi grade salmon from, so I decided to use the elements of this tartare to make a salsa.
I mixed together the tomatoes and avocado and topped them with lime juice, olive oil, scallions, mint, tabasco and instead of chives, which was the only French seasoning, I went with cilantro, because lets be realistic this isn’t a French dish… it’s Southwest American.
Great flavors, I will repeat this recipe again in the summer when all the ingredients are in season. Next time I will skip the expensive mint that didn’t add anything to the salsa… or maybe I’ll make a mojito with it instead!
Salmon with Tomato Avocado Salsa
- 4 salmon fillets about 2 pounds
- 1 pint of grape/cherry tomatoes chopped
- 2 scallions chopped
- 1 tablespoon of fresh cilantro minced
- 1 teaspoon of mint leaves fresh or dried minced
- 2 ripe avocados cubed
- 1 dash Tabasco sauce
- 1 tablespoon of lime juice
- 1 tablespoon of extra-virgin olive oil (EVOO)
- salt and pepper to taste