Winter Fish Therapy
One of the most frequently asked questions Alaskans get when traveling in the Lower 48 (after, “Do you worry about those poor Kilchers getting enough to eat?”) is, “How do you cope with the long dark ...
Easy
Ingredients
SERVINGS: 6–8 Serving(s)
- 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
Preparation
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.
About this recipe
Warning: Stand back. Do not get between this dish and fork-wielding guests.
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