Salmon Tartare

1 (8 oz) filet, sushi grade salmon

1/4 c. finely diced English cucumber

juice and zest of 1/2 a lime

1 1/2 t. minced cilantro

1 1/2 t. canola oil

1 1/2 t. minced, seeded jalapeno

1 1/2 t. minced shallot

1/2 t. minced ginger

1/2 t. sesame oil

freshly ground sea salt and pepper to taste

Place the salmon filet in the freezer for 20 minutes.  Meanwhile combine the cucumber, lime juice, lime zest, cilantro, canola oil, jalapeno, shallot, ginger, sesame oil, salt and pepper in a small bowl.

Remove filet from freezer and cut into 1/8" slices.  You should get 5 or 6 slices.  Discard the skin. Cut each slice into 1/8" strips.  Stack the strips and cut  into 1/8" dice.  Add to the vegetables and toss to coat the salmon with the dressing.

Place into a serving bowl and serve with a side of Crostini.  

To make crostini, cut a baguette into thin slices.  Place on a cookie sheet and bake in a preheated 350* oven for 15 minutes. Flip over and bake another 12-15 minutes until toasted and brown.