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.
1 pound salmon or tuna fillet; as thick as possible
1 T. Baies de Rose
3 Sprigs Fresh Dill
Sprinkle of Salt & Pepper
Drizzle of Extra Virgin Olive Oil
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.