Copper River Salmon Carpaccio Recipe
This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table.
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- Fresh Wild Salmon (sockeye or king) -- skin and bloodline removed sliced paper thin -- 3oz
- Olive Oil, first press extra virgin -- 3/4 tsp.
- Lemon Squeeze 1/8th -- 1 each
- Sea Salt -- 1/8 tsp.
- Ricotta Salata Cheese, crumbled -- 1 Tbsp.
- Capers - 1 1/2 tsp.
- Red Onion, minced 1/8" -- 1 tsp
Preparation: Place the thin sliced salmon on the plate. Cover with plastic wrap and hold refrigerated until needed.
Season the salmon with the salt.
Drizzle the olive oil on the salmon, evenly distribute the onion, ricotta, and capers, and squeeze the lemon over all of the ingredients.
NOTE: Copper River is preferred; Columbia, Yukon or even Pacific troll caught salmon is great