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:
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
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½ lb. very fresh wild-caught salmon
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2 t. lime juice
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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
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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
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