Friday, December 31, 2010

Salmon Carpaccio

I was at this great Asian market today and found the most beautiful piece of sashimi grade salmon. AND it was only $5! Even though I wasn't sure what I was going to make with it, there was no way I was leaving the store without it.

With a few simple ingredients I had around, I made the most delicious salmon carpaccio. All the holiday eating, okay gorging, I had been doing was starting to make me feel a little bloated. This and some noodle soup made a refreshing and light dinner.

HAPPY NEW YEAR!!! May 2011 be the best year ever. xoxo

Salmon Carpaccio

  • 1/3 lb sashimi grade salmon, sliced 1/4 to 1/3 inch thick
  • ground sea salt or kosher salt and freshly ground pepper
  • 2 tbsp freshly squeezed lemon juice
  • 1 1/2 tbsp olive oil
  • 1 tbsp red onion, small dice
  • 1 to 2 tbsp capers, drained
Arrange the salmon slices nicely on a serving plate. Give them a sprinkling of salt and pepper.

Evenly scatter the onion and capers over the salmon.

In a small bowl, whisk the lemon juice and olive oil until well combined and slightly thickened. Pour over the salmon. 

Serve immediately.


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