Tuesday, September 21, 2010

No Cook Salmon


Years ago my neighbor in France came to the edge of the fence with a platter of fresh tuna that her husband had caught that very morning.  The tuna was beautifully presented lolling in a bath of fresh lemon juice and little red jewels bedecked each thin slice.  It was absolutely the best tuna I had ever tasted.
We have since adopted this super simple method of preparation as our family favorite and we feast often on salmon or tuna done this way.
Ingredients:
1 pound salmon or tuna fillet; as thick as possible
1 lemon
1 T. Baies de Rose
3 Sprigs Fresh Dill
Sprinkle of Salt & Pepper
Drizzle of Extra Virgin Olive Oil
Method:
Thinly slice the salmon on the diagonal and place on serving platter.  Do not overlap slices.
Squeeze the lemon juice over the salmon slices; this will actually cook the salmon.
Sprinkle with the Baies de Rose.
Top with fresh dill sprigs.
Sprinkle with Salt & Pepper.
Drizzle with olive oil.
Cover with cling film and refrigerate for 45 minutes to an hour. This is very flexible; you can make this a number of hours ahead if you wish and it will still be fantastic!
Serve over a green salad or with slices of crusty French bread.






1 comment:

  1. KC - just wonderful to watch you do your thing in the kitchen. ♥♥

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