Rich-tasting salmon is brightened with the addition of Meyer lemon in this healthy appetizer recipe. If Meyer lemons aren't available, use a regular lemon for the zest and sub 2 teaspoons lemon juice plus 1 teaspoon orange juice for the Meyer lemon juice. Serve with cucumber slices, endive leaves and toasted baguette, if desired. Source: EatingWell Magazine, May/June 2016

Becky Selengut


Ingredient Checklist


Instructions Checklist
  • Trim off any gray meat from the skinned side of the salmon, then cut into 1/4-inch cubes. Pat dry with paper towels. Transfer to a bowl and gently mix with olives, celery leaves (or parsley), 1 tablespoon oil, lemon zest, 2 teaspoons lemon juice, thyme, cayenne, 1/4 teaspoon salt and pepper.

  • Combine celery with the remaining 1 teaspoon each oil and lemon juice and a pinch of salt.

  • Form the salmon mixture into 6 rounds, using about 1/2 cup per portion. If using egg yolks, make a slight indentation in the center of each portion and place a yolk into it. Garnish with the celery, Maldon salt and a drizzle of oil.


Raw wild salmon may contain parasites--but commercial freezing kills them, so look for salmon labeled “frozen at sea” for tartare. Buy it from a high-quality fish market and tell them how you plan to serve it.

All wild salmon--and now some farmed--is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to

Look for Meyer lemons from late fall to early spring in well-stocked supermarkets and specialty grocers. If you can't find them, regular lemons work well in this recipe.

Nutrition Facts

137 calories; 7.7 g total fat; 1.1 g saturated fat; 35 mg cholesterol; 159 mg sodium. 297 mg potassium; 0.5 g carbohydrates; 0.5 g fiber; 15.1 g protein; 180 IU vitamin a iu; 3 mg vitamin c; 11 mcg folate; 41 mg calcium; 1 mg iron; 22 mg magnesium;