Monday, January 3, 2011


It's fine to mix the herbs and spices with the salmon a few hours before serving, but save the lime juice for the last minute.

Herbs and Spices:
2 T. minced cilantro
1 T. minced shallot
½ t. peeled, grated fresh ginger
1 t. safflower, canola, or peanut oil
½ t. kosher salt
6 grinds black pepper
½ lb. very fresh wild-caught salmon
2 t. lime juice
½ small red onion, sliced paper thin
1/3 English cucumber, sliced thin
about 18 large caper berries or ¼ C. chopped capers
fresh baguette

Combine the herbs and spices in a shallow non-metallic bowl or dish with a cover.

Cut the salmon into approximately ½-inch chunks.  Refrigerate.

To serve, mix the herb and spices with the salmon, then add the lime juice.

 Serve with baguette, onions, cucumbers, caper berries, and cilantro leaves.  Yield: 4 small or 2 medium servings

Wines: dry whites, light reds

No comments:

Post a Comment