Tataki de saumon, sauce crémeuse au citron et à l’aneth

Ingrédients

• 150 g salmon fillets (skin removed)
• Generous sprinkle salt and pepper
• 1 tsp Paleo Mayo
• the juice of half a lemon
• 1 tsp capers (chopped)
• 1 tbsp fresh dill (chopped)

Préparation

1. 1

   In a skillet that can handle some serious heat, add a little bit of refined coconut oil (you don’t really want the coconut flavour here) and heat it up over very high heat.

2. 2

   While the pan is heating, trim the pieces of fish, if necessary, to get them as evenly shaped as possible. You’re looking for a nice, regular rectangular shape. Sprinkle generously and on all sides with salt and pepper.

3. 3

   When the pan is nice and hot, sear the fillets for a very brief period, about 20-25 seconds per side, just long enough to get a little bit of a golden color going.

4. 4

   Remove to a cutting board and let the fish rest for a few minutes while you work on the sauce.

5. 5

   To make the sauce, add all the ingredients to a small bowl and mix together with a spoon until well incorporated.

6. 6

   Delicately slice the salmon and serve with the sauce.