Corn Salmon Tartare

Ingredients

• 5-6
  
  ounces skinless, boneless sushi grade king salmon filet
  
• 1/4
  
  cup fresh corn kernels, straight from the cob
  
• 1
  
  tablespoon minced scallion, light green (middle) part only
  
• 1
  
  tablespoon lime juice
  
• 1/2
  
  teaspoon grated lime zest
  
• 3/4
  
  tablespoon minced seeded jalapeno (or up to taste)
  
• 1/4
  
  teaspoon red pepper flakes
  
• 1/4
  
  teaspoon chipotle powder
  
• 1 1/4
  
  teaspoons grapeseed oil
  
• 
  
  Salt and freshly ground pepper
  

Directions

1. Place the salmon into the freezer briefly, about 20-30 minutes, to make it easier to dice. With a sharp knife, slice the salmon lengthwise into 1/8″ wide sheets. Cut each sheet into 1/8″ long strips. Cut the strips crosswise into 1/8″ dice.
2. In a small bowl, mix the lime juice, lime zest, salt and pepper. Add the oil and whisk until creamy.
3. Place the salmon in a bowl. Add the corn, scallion, jalapeno, red pepper flakes, chipotle powder and vinaigrette, and toss to combine.