Description
A fresh and vibrant dish featuring raw salmon, dressed with zesty citrus and savory soy sauce, perfect for a light meal.
Ingredients
- 6-8 oz. Raw salmon (sliced, sushi-grade is best)
- 1 Shallot (very small, minced finely)
- 2 tbsp Extra Virgin Olive Oil (high quality EVOO)
- ½ Lemon (juiced, about 2 tbsp)
- ½ Lime (juiced, about 2 tbsp)
- 1 tbsp Soy sauce (or tamari for GF)
Instructions
- Begin by mincing a small shallot as finely as possible.
- Juice 1/2 lemon and 1/2 a lime.
- If your salmon is not pre-sliced, carefully slice against the grain into 1/4 inch thick pieces.
- In a measuring cup or mixing bowl, combine the shallot, juices, and soy sauce. Whisk together.
- Drizzle one tablespoon of olive oil on the base of a serving plate.
- Arrange the salmon on top of the oil.
- Drizzle the other tablespoon (or more) of olive oil over the fish.
- Pour the dressing around the salmon pieces.
- Garnish with sliced scallions, chives, or micro-greens and optionally top with flaky salt.
Notes
Best enjoyed chilled. Store leftovers in an airtight container in the refrigerator and consume within one day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Japanese