Best Salmon Carpaccio With Lime And Chives Recipes

FRESH SALMON CARPACCIO

Fresh salmon carpaccio image

This no-cook starter is easy, impressive and a deliciously fresh way to start a meal

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 8

Ingredients

800g very fresh salmon
2 lemons
2 tbsp chopped dill
2 shallots , finely chopped
2 tsp caster sugar
2 tbsp extra-virgin olive oil
1 tbsp capers , drained and dried
salad leaves and brown bread, to serve

Steps:

Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.
Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade - spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.
To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.

Nutrition Facts : Calories 211 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 20 grams protein, Sodium 0.83 milligram of sodium

WILD SALMON WITH CHIVE OIL AND LIME CRèME FRAîCHE

Wild Salmon With Chive Oil and Lime Crème Fraîche image

The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year's first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn't compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.

Provided by David Tanis

Categories dinner, lunch, weekday, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (6-ounce) pieces wild king salmon fillet
2 tablespoons extra-virgin olive oil
Salt and pepper
1 cup roughly chopped chives, plus 2 tablespoons thinly sliced chives, for garnish
3/4 cup grapeseed oil or another neutral oil, such as safflower
1 cup crème fraîche
Zest and juice of 1 small lime
Chive blossoms or other edible blossoms (optional)
Watercress sprigs or other peppery greens, for garnish

Steps:

Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.