Grilled Salmon Tataki Recipe

Dice the mangoes and cut the pitted litchis in half.

In a pan, saute the fruit and sake for a few seconds.

Add the SPLENDA® Granulated and the rice vinegar and cook 2 minutes.

Set aside in a bowl in the refrigerator.

Season the piece of salmon and grill all sides 1 or 2 minutes.

Cut in pieces of the same size.

Drizzle the olive oil and add coriander leaves to the cold mango and litchi salad.


Place the mango and litchi salad on a rectangular plate in a linear way; add the pieces of salmon over the salad so they overlap.

Decorate with coriander shoots.


  • 16 oz (450 g) of skinless salmon fillet
  • 2 mangoes
  • 10 litchis
  • 3/8 cup (95 mL) sake
  • 1/3 cup (80 mL) rice vinegar
  • 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener- Granulated
  • A few leaves of coriander
  • A drizzle of olive oil (1/2 tbsp – 8 mL)
  • Coriander shoots; if desired
  • Salt; pepper

Nutrition information

per serving
Total Calories 350
Calories from Fat 90
Total Fat 10.00g
Saturated Fat 1.50g
Cholesterol 70mg
Sodium 210.00mg
Total Carbohydrates 30.0g
Fibre 2.00g
Sugars 22.00g
Protein 26.00g

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