07 May Alaskan Wild Sockeye Salmon tiradito with tiger’s milk

In this recipe, Alaskan wild sockeye salmon is presented as a fresh tiradito accompanied by an intense tiger’s milk with citrusy and slightly spicy notes.

Alaskan Wild Sockeye Salmon tiradito with tiger's milk

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Course Main Course

Alaska Product Sockeye Salmon

Servings 4 personas

Ingredients

  

For the salmon

• 400 g wild Alaskan sockeye salmon loin
• 1 kg coarse salt
• 300 g sugar
• 200 ml red wine

For the tiger’s milk

• 4 sprigs of cilantro
• 300 ml lime juice
• 40 g red onion
• 40 g celery
• 1 garlic clove germ removed
• 40 g salmon trimmings
• A little chipotle paste to taste
• 1 ripe avocado

For the roe

• 100 g ikura salmon roe
• 100 ml fermented soy sauce

For garnish

• Cilantro sprouts

Instructions

 

• Marinate the wild Alaskan sockeye salmon roe with the soy sauce for 6 hours in the refrigerator.
• Marinate the salmon loin with the coarse salt, sugar, and red wine for 6 hours in the refrigerator. Once the time has passed, rinse the fish under cold water, pat dry thoroughly, and set aside.
• Prepare the tiger’s milk by blending the lime juice, celery, red onion, garlic without the germ, salmon trimmings, avocado, cilantro, and chipotle paste in a food processor until smooth.
• Strain the mixture if a finer texture is desired and keep chilled.
• Slice the salmon into thin pieces.
• To serve, spread a base of tiger’s milk on the plate, arrange the salmon slices on top, add the drained roe, and finish with cilantro sprouts for freshness.

Notes

Wild Sockeye Salmon Tiradito recipe from the restaurant Candela en Rama for Wild Week 2025.