1 8-oz. Sterling fillet, skin off
1 tablespoon fresh lime juice
1 1/2 tsp. minced fresh chives
1 1/2 tsp. minced fresh cilantro
1 1/2 tsp. grape seed or vegetable oil
1 1/ tsp. jalapeno chile, seeded and minced
1 1/2 tsp. minced shallot
3/4 tsp. minced peeled fresh ginger
1/4 tsp. (scant) lime zest
1/2 tsp. sesame oil
Salt and pepper
½ Hass avocado, peeled, seeded, sliced
Red onion, fennel bulb, zucchini, asparagus, thinly sliced
Citrus olive oil
Place salmon on a plate; freeze until well chilled and firm but not frozen, about 20 minutes. Thinly slice salmon lengthwise into ¼ inch-wide pieces. Cut each piece again into ¼ inch-long strips. Cut strips crosswise into 1/4″ cubes. Place salmon in a medium bowl. Add the next 9 ingredients and gently combine. Season tartare to taste with salt and pepper. Fill a timbale ring with tartare and refrigerater for ½ hour to set.
To serve, gently press tartare through ring onto serving plate – keeping its round shape. Decoratively top with onion, fennel, zucchini, asparagus and dill. Arrange avocado slices next to tartare. Finish plate with citrus olive oil drizzle and cracked black pepper. Serve cold.