Salmon Carpaccio

By Tom Valenti

Salmon Carpaccio recipe by Tom Valenti, brought to you by MiNDFOOD.

Serves 4

8 ounces sushi-grade salmon fillet

2 tablespoons minced shallot

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1 tablespoon chopped fresh chives

1 tablespoon extra-virgin olive oil

1 tablespoon mustard oil, or an additional tablespoon of extra-virgin olive oil

1 lemon, rind, membranes and seeds removed and discarded, sections chopped

3/4 teaspoon coarse salt

1/8 teaspoon freshly ground black pepper

1 Wrap the salmon in plastic wrap and place it in the freezer until well chilled, 10 to 20 minutes, to firm up and make it easier to slice. Remove the plastic and cut the salmon into 1/4-inch-thick slices.

2 Arrange the salmon slices in a single layer in the center of each of four cold salad plates, pressing them together to cover the surface of the plates.

3 Put the shallot, lemon juice, lime juice, chives, olive oil, mustard oil, and chopped lemon in a bowl and stir together to create a marinade.

4 Season the salmon with the salt and pepper. Drizzle the marinade over the salmon. Cover the plates loosely with plastic wrap and refrigerate the salmon for 30 minutes. Remove the plastic wrap from the plates and serve.

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