Salmon Carpaccio
Ingredients
- 1 king or sockeye salmon fillet (skinned, pin bones removed with pliers)
- 1 lime
- ½ lemon
- Red pepper flakes
- Olive oil
- Coarse sea salt
- Fresh thyme or dill, for garnish
Instructions
- Freeze salmon in advance, and thaw until just soft enough to slice extremely thinly. (NOTE: This is a raw food dish. When eating salmon raw, use commercially frozen fish, or salmon that’s been in a home freezer at a temperature of -4° F or colder for a week or more.) Using a very sharp knife (some cooks prefer a serrated blade for this), shave slice after slice off the fillet and leave them stacked, leaning onto each other in sequence. Drizzle 2 tablespoons of extra virgin olive oil on a serving plate with raised edges to contain the liquid marinade. Sprinkle 1 tablespoon of coarse sea salt over the oil. Lay the slices in sequence on top of the oil and salt. Mix juice from 1 lime and ½ lemon in a small bowl, pour over fish on plate. Drizzle more oil over them, and more salt, to taste. Sprinkle with lime and lemon zest, and pepper flakes. Refrigerate for at least 2 hours. Serve sprinkled with fresh thyme or dill—or any other herb you like.
Notes
Warning: Stand back. Do not get between this dish and fork-wielding guests.
