Ingredients
1 8-oz. boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 Tbsp. fresh lime juice
1 1/2 tsp. minced fresh chives
1 1/2 tsp. minced fresh cilantro
1 1/2 tsp. grapeseed or vegetable oil
1 1/2 tsp. minced, seeded jalapeño
1 1/2 tsp. minced shallot
3/4 tsp. minced peeled fresh ginger
1/2 tsp. Asian sesame oil
1/4 tsp. (scant) lime zest
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips
Preparation
Place salmon on a plate; freeze until well chilled, about 20 minutes. Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips
