Salmon Pineapple Coriander tartare in Sesame Oil
– Peel the pineapple and ensure that you have removed the “eyes”.
– Remove the skin and bones of the salmon fillet. Chop the flesh into small cubes.
– In a salad bowl, mix the pineapple and the salmon.
– Add the chopped coriander, sesame oil, salt and black sesame seeds.
– Refrigerate for 1h before serving.