Salmon tartare with ginger

4 people

Running time: 45 min

  • savory cuisine
  • ginger

A fresh recipe enhanced by our ginger concentrate. Ideal for sunny days.

Mention Alain Milliat since 1997
Raw salmon marinated in ginger and lemon: a refreshingly powerful recipe


  • 250 g salmon (salmon steak)
  • 2 tbsp LE GINGEMBRE
  • 2 radishes
  • 1/2 red onion
  • 1/2 green apple
  • 1 tbsp fresh coriander
  • Zest and juice of one lime
  • 1 tbsp nuoc mam sauce
  • 1 tbsp olive oil
  • 1 pinch Espelette chilli pepper
In this recipe
Le Gingembre beige graphic image

Le Gingembre



11,90€ 59,50 €/L


  • Step 1

    Zest the lime with a kitchen peeler and squeeze out the juice. Set aside.

  • Step 2

    In a bowl, combine LE GINGEMBRE, nuoc mam sauce, olive oil and 3/4 of the lime juice and zest. Season with a pinch of Espelette pepper and set aside, covered with cling film.

  • Step 3

    Cut the salmon into small cubes and set aside.

  • Step 4

    Wash the radishes, place on a sheet of kitchen paper to remove excess water and cut into brunoise. On a chopping board, peel and finely chop the onion. Wash and halve the apple, then core and dice. Sprinkle with a few drops of lemon juice to prevent darkening. Finely chop the coriander.

  • Step 5

    Place the salmon pieces, radishes, apple and onion in a salad bowl, pour the sauce over them and mix with a tablespoon. When the sauce is evenly distributed, cover the bowl with cling film and refrigerate for 30 minutes.

  • Step 6

    Arrange the tartare on each plate using a pastry cutter.