Home » Marinated salmon tataki Claret

Marinated salmon tataki Claret

by Ada Parisi
5 min read

Salmon tataki, marinated in Bardolino Chiaretto and crumbed in almonds, with a salad of raw vegetables and sliced paper thin. A light meal, not too laborious and effect. If you like soft salmon, When the heart is still dark, This dish of Oriental origin is what you need: I Italianised marinating using Bardolino Chiaretto with soy sauce and sugar and I breaded fish in almonds instead of in sesame. The salad is very simple but choreography: carrots, radishes, fennel and turnips sliced paper thin with mandolin and preserved in water and ice, to make them remain crunchy. The sauce is the small pickling juice. Some small pieces of avocado gives a nice green tone and, given that I like very much, never hurts.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


2 salmon fillets 200 grams each (without the skin)

3 tablespoons dark soy sauce

200 milliliters of Bardolino Chiaretto

1 heaped teaspoon of sugar

2 Tablespoons extra virgin olive oil

50 grams of almonds

2 carrots

6 radishes

2 fennel

2 turnips

half avocado

salt and pepper, to taste

extra virgin olive oil, to taste

a little lemon juice


Marinated salmon tataki Claret

Wash and Peel all the vegetables, then slice them thinly (must be almost transparent) with the mandolin and keep them in the refrigerator in a bowl full of water and ice: This not only will remain fresh and vivid colors, but they'll 'curl' gracefully.

Peel and choppe the avocado, season with a little oil and lemon juice and store it in the refrigerator covered with plastic wrap.

Toast the almonds and chop finely.

Mix soy with wine and sugar until the sugar is completely dissolved, then pour the marinade over the salmon fillets and leave them to marinate for an hour at room temperature. After this time, drain fillets and pour the marinade in a pan: Cook over low heat until it reduces by two-thirds, becoming thick and set aside.

Cut salmon fillets into 3 cm thick slices and brown them on all sides on a heated plate, salandoli just after cooking. The exterior must be golden and the interior still rosy. Panare carefully on each side the salmon in almonds.

Composition of the dish: dry vegetables, season with a little oil and salt and arrange them on the plate. Lay salmon fillets, drizzle with a few drops of marinade and garnish with diced avocado. And Bon Appetit!

MATCHING: We suggest bardolino Chiaretto Dop "Rodòn", of le Fraghe, in Cavaion Veronese (province of Verona). A rosé wine (obtained with the varieties Corvina and Rondinella) the scents of rose and berries, on the palate, very fresh, fruity and with a long finish.

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