Citrus Salmon Carpaccio with Green Goddess Sauce

Dive into this Citrus Salmon Carpaccio with Green Goddess Sauce. When you can, we suggest utilizing sunny, sweet-and-tart citrus varieties from quality produce departments like your local food co-op or grocery store. Perhaps take a vinegar trek out of town to farm-fresh naturally-fermented offerings into your dressing. However you slice it, this salad brightens the mood in nutritious and delicious ways. You can try this and other winter citrus recipes to brighten up the season for yourself and your loved ones. 

What’s the Difference between Mandarin Orange, Blood Orange, and Cara Cara Orange?

For this Citrus Salmon Carpaccio, we tripled the amount of citrus. You’ll notice we have three varieties: Mandarin orange (needs no introduction, the classic orange), blood orange, and cara cara orange. Part of this aesthetics. Their sweet insides have different colors, so they create a more varied-looking plate. Blood oranges have a deep, almost maroon color, while cara cara oranges are paler pink-orange, and Mandarin oranges are somewhere in between with a yellower tone of orange. Cara cara oranges tend to be sweeter than the other two, also, making them a favorite in citrus-forward cocktails and salads since they complement other ingredients on the bitter or sour side of the palate.  

Citrus Salmon Carpaccio with Green Goddess Sauce

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• Author: Anna Franklin

Print Recipe

Description

A delicious and organic recipe.

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Ingredients

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• 1 avocado
• 1 tsp fresh grated ginger
• 1/4 cup chopped parsley
• 1 tbsp sesame seeds
• 1/8 cup red wine vinegar
• 1 shallot, finely minced
• Fresh cracked black pepper to taste
• 1 Mandarin orange, peeled and thinly sliced into rounds
• 1 lemon, peeled and thinly sliced into rounds
• 1 lime, peeled and thinly sliced into rounds
• 1 cara cara orange, peeled and thinly sliced into rounds
• 1 blood orange, peeled and thinly sliced into rounds
• 1/2 lb fresh sushi-grade salmon, sliced extremely thin
• Salt to taste

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Instructions

1. In a food processor, add avocado, ginger, parsley, sesame, red wine vinegar, shallot, and cracked pepper. Pulse until a smooth mixture is formed.
2. Thinly slice all citrus and salmon and arrange on a platter or individual plates.
3. Garnish with dressing and sesame seeds. Serve immediately.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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