Wild Salmon Crudo with Lemon and Red Peppers
Grilled Lamb Skewers with Mint and Olive Vinaigrette
February 2, 2015
Lamb Persillade
February 2, 2015
Wild Salmon Crudo with Lemon and Red Peppers
In Italian, crudo means "raw." This wild salmon crudo with lemon and sweet red peppers also includes capers and crispy shallots and is an excellent summer time appetizer.
Ingredients
Directions
In a shallow baking dish or pie plate, toss the shallots with the flour, ¼ tsp. salt, and ¼ tsp. pepper. Strain through a medium-mesh strainer to remove the excess flour. Set aside.
In a medium skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the capers and sauté until crisp, about 15 seconds. Transfer to a paper-towel-lined plate, lightly salt, and set aside.
Working in two batches, fry the shallots until crisp, then transfer to a paper-towel-lined plate and set aside.
In a small bowl, whisk the lemon juice, Marsala, lemon pieces, extra-virgin olive oil, ¼ tsp. salt, and ¼ tsp. black pepper until emulsified.
Divide the salmon among 4 large salad plates, arranging the slices in a single layer, with some of the pieces slightly overlapping. Evenly distribute the pepper rings and capers among the plates. Drizzle with some of the vinaigrette and finish with the zest and some flaky sea salt. Top with the shallots and small basil leaves, and serve. Pass the remaining vinaigrette at the table.
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Ingredients
Directions
In a shallow baking dish or pie plate, toss the shallots with the flour, ¼ tsp. salt, and ¼ tsp. pepper. Strain through a medium-mesh strainer to remove the excess flour. Set aside.
In a medium skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the capers and sauté until crisp, about 15 seconds. Transfer to a paper-towel-lined plate, lightly salt, and set aside.
Working in two batches, fry the shallots until crisp, then transfer to a paper-towel-lined plate and set aside.
In a small bowl, whisk the lemon juice, Marsala, lemon pieces, extra-virgin olive oil, ¼ tsp. salt, and ¼ tsp. black pepper until emulsified.
Divide the salmon among 4 large salad plates, arranging the slices in a single layer, with some of the pieces slightly overlapping. Evenly distribute the pepper rings and capers among the plates. Drizzle with some of the vinaigrette and finish with the zest and some flaky sea salt. Top with the shallots and small basil leaves, and serve. Pass the remaining vinaigrette at the table.