Ingredients:
o 2 tablespoons fresh lemon juice
o 1 tablespoon fresh orange juice
o 1 tablespoons fresh grapefruit juice
o 2 tablespoons fresh lime juice
o 5 tablespoons extra virgin olive oil
o 1 green onion, both white and green parts chopped
o 2 tablespoons freshly chopped dill
o 1 pound sushi-grade wild salmon fillet
o 2 cups loosely packed baby arugula
o pink himalayan sea salt, as desired (a pinch per
serving will do)
o freshly cracked whole black peppercorns
Directions:
1. In a small mixing bowl,
whisk together lemon, orange, grapefruit, and lime juices.
2. Whisk in olive oil, then
toss in green onion and dill, tossing to coat.
3. Place salmon on a work
surface.
4. Using a fish knife, cut
sushi grade salmon against the grain into very thin slices and off the skin.
5. Divide slices onto a
parchment or silpat lined baking sheet.
6. Wrap in plastic wrap.
7. Using a flat dish or flat
bottom measuring spoon, press down on the salmon pieces until it spreads out
into a very thin layer.
8. Place pressed salmon in a
small pyrex baking dish.
9. Pour over citrus, green
onion and dill mixture.
10. Let rest for 15 minutes in
the refrigerator.
11. On each of 8 appetizer
plates, evenly distribute the salmon, reserving liquid.
12. Evenly distribute the
arugula greens amongst the 8 plates, topping the salmon.
13. Finish with an equal
drizzle of any remaining juices from the citrus mixture.
14. Just before serving, add a
pinch of sea salt and cracked black pepper
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