Tropical Salmon Three Ways

Tropical Salmon Three Ways

Ready in 1 hour

Creative way of salmon in three ways

Top-ranked recipe named "Tropical Salmon Three Ways"

5 avg, 1 review(s) 100% would make again


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600 grams Norway Salmon
100 grams Granulated Sugar
100 grams Fine Salt
40 grams Lemongrass
20 grams Fennel Seed
20 grams Coriander Seed
10 grams Star Anise
20 grams Cinnamon Stick
50 grams Dehydrated Coconut; Shredded
20 ml Vodka
10 ml Malibu
1 pc Lemon; In Juice
1 pc Lime; In Juice
20 grams Ginger
3 pc Tomatoes
6 pc Green Asparagus
100 ml Extra Virgin Olive Oil
500 ml Fish Stock
Salt and Pepper; To Taste
100 ml White Wine
50 Spring Onion
1 Deco
10 grams Shallots
5 grams Garlic
12 pc Lime leaves
Reduced Balsamic Vinegar
1 Ginger- Mango Coulis

Original recipe makes 6



Cut the Salmon in 3/3, 2/3 and keep raw.

1. 1/3 for Marinate Salmon Tartar:

Mix the granulated sugar, salt and the chopped lemongrass, the fennel, coriander seeds, star anise, cinnamon stick and shredded dehydrated coconut. Sprinkle a little salt on bottom, place salmon with skin down, cover upper part with rest of marinate mix, add Vodka and Malibu. Cover and keep refrigerated for 6 hrs.

After, when ready. Wash salt away under clear running water and dry for other 12 hrs.

2. 2/3 for Salmon Carpaccio: with instead marinade

Mix lemon and lime juice, add chopped ginger, shallots, garlic, salt and pepper, finish with extra virgin olive oil. Peel Tomatoes and cut into a small dice; blanch the asparagus and cut in slices.

3. 3/3 for Poached Salmon:

Poaching Bouillon: mix flavorful fish stock, with white wine, add half cut lemongrass, few slices of ginger, shallots, spring onion;

Poach slowly until the Salmon reaches 68 C° (or 154 F°)


Added on Award Medal
Calories Per Serving: 609 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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