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Grilled Salmon Tataki (Olivier Vigneault)

Prep Time :
15 min
Bake Time :
Makes :
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This recipe is:

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


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.


Nutrition Information

Amount per Serving

Nutritional information based on a recipe made without the coriander shoots.

Serving Size: 1/4 recipe

Total Calories: 350

Calories from Fat: 90

Total Fat: 10 g

Saturated Fat: 1.5 g

Cholesterol: 70 mg

Sodium: 210 mg

Total Carbohydrates: 30 g

Fibre: 2 g

Sugars: 22 g

Protein: 26 g


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