Salmon carpaccio
Ingredients
Features
Description
Salmon rinse and pat dry. Roll in a mixture of sugar, coarse salt and pepper. Wrap in plastic wrap and store in the refrigerator for 2 hours. Remove the fillets from the refrigerator and rinse under cold running water. Drain and cut into thin slices. Orange cut into slices, salad, rinse and pat dry.
Lay the fish on plates. Whisk the lemon and orange juice with the olive oil. Pour the fish. Garnish with orange slices, lettuce leaves and sprinkle with poppy seed. Serve immediately.
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