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Spicy Korean-Style King Salmon Tartare

Author: Gabe Rosen
Serves: 2

Sashimi-grade King Salmon tossed with gochujang sauce, garlic, ginger, and quick pickled cucumber.
King Salmon sashimi over a bed of pickled cucumbers, micro greens and quail egg


  • 1/2 lb Creative King Salmon
  • 1 English cucumber
  •  2 green onions (green tops only, cut into 2″ lengths)
  • 3 tbs gochujang sauce
  • 1 tbs extra virgin olive oil
  • 1 tsp fresh garlic (grated)
  • 1 tsp fresh ginger (grated)
  • 2 tbs rice wine vinegar
  • 1 quail egg
  • Pea shoots
  • Sea salt


Peel cucumber and lightly bash with a rolling pin. Cut into 1″ lengths. Place cucumber pieces in to a mixing bowl, add salt and green onions, and toss, massaging lightly. Let sit for at least half an hour and as long as overnight.

Slice salmon into thin slivers (first cut into slices, and then cut slices into slivers) and place in a cold mixing bowl. Add gochujang sauce, olive oil, garlic and ginger to salmon and mix well.

Toss cucumbers in vinegar and taste for seasoning. Add salt and more vinegar as desired.

Mound cucumber salad and salmon next to each other on a plate. Make a little indentation in the top of the salmon and gently drop in the quail egg yolk. Scatter pea shoots on top.