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Salmon Carpaccio with Lemon & Chilli

Salmon carpaccio

Coming home from a holiday really makes me lazy – basically I just want to sit around and not do anything.  But that didn’t last long because I went back to work within a day of coming home 😦 On the first day of work, my fingers were so stiff I could hardly type a sentence without any error.  Even body parts need a break!

Salmon carpaccio

When I came home, my hubby further surprised me with a new oven – STOP – not new, but the same oven which looks like new.  He’d taken 2 days to clean the oven and made it look almost unrecognisably new.  And now, I can see ‘clearly’ through the oven glass door 🙂 Aah so sweet of him, don’t you think?

Salmon carpaccio

So, in my absence, the refrigerator was very very empty and because my hubby didn’t do much grocery for the week, I opted for a simple and fresh lunch.  Summer brings so much versatility to any dishes because of the amount of fresh foods that we can enjoy like this dish – simple Salmon Carpaccio with Lemon and Chilli, a dish that you can whip up in any minute.

“The acidity of lemon and subtle flavours of chilli gently ‘cook’ the beautiful fresh salmon – creating that fresh memorable flavours”

Salmon Carpaccio with Lemon and Chilli (adapted from Christine Manfield’s Fire & Spice)

Serves 2

300g sashimi-grade salmon fillet
60ml lemon juice, strained
20ml verjuice
1 small red chilli, finely sliced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tbsp parsley, finely chopped
1/2 tbsp chives, finely chopped
60ml extra virgin olive oil
1 fingerful micro watercress, rinsed
3 tsp salmon roe

1. Slice salmon fillet thinly into 5 mm thickness.  Prepare a large flat dish and lay the salmon slices in a single layer.  Season with salt and pepper.

2. In a separate bowl, mix the lemon juice, verjuice, sliced chillies, fresh herbs and olive oil together.  Pour the marinade mixture over the fish. Wrap and refrigerate for max 30 mins – to allow the acidity of the marinade to gently cook the fish.  But do not leave it longer than 30 mins because this will change the texture and alter its flavours.

3. Bring the fish out from the refrigerator and let it sit for 15 mins to develop the flavours.  With a pair of chopsticks, gently pick the fish slices and arrange them on a clean serving plate.  Mix the watercress into the marinade.  Spoon the marinade over the fish and top with salmon roe.  Serve immediately.


Salmon carpaccio


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