Salmon Carpaccio With Lime and Chives
Published December 16, 1995
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds very fresh salmon fillet
Juice of 2 limes (or to taste)
6 tablespoons extra-virgin olive oil
3 tablespoons finely chopped chives
Coarse salt and freshly ground pepper to taste
16 thin strips of chive, about 14 inches long
Nutritional analysis per serving (8 servings)
2 grams carbs; 62 milligrams cholesterol; 332 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 1 gram fiber; 334 milligrams sodium; 23 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
With a very sharp knife, cut the salmon into thin slices. Divide them among eight plates, without overlapping them.
- Step 2
Combine the lime, olive oil and chives. Season to taste with salt and pepper.
- Step 3
Spoon the dressing evenly over the salmon slices. Cover with plastic wrap and refrigerate for 30 minutes.
- Step 4
About five minutes before serving, remove the salmon from the refrigerator. Put two strips of chives in a V shape onto each plate and serve.
Private Notes