Dive into this Citrus Salmon Carpaccio with Green Goddess Sauce. When you can, we suggest utilizing sunny, sweet-and-tart varieties from quality produce departments like East End Food Co-op. Perhaps take a vinegar trek to Gibsonia and work one of Native Vinegar Co.’s naturally-fermented offerings into your dressing. However you slice it, this salad brightens the mood in nutritious and delicious ways.
Citrus and Salmon Carpaccio with Green Goddess Recipe
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 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
- In a food processor, add avocado, ginger, parsley, sesame, red wine vinegar, shallot, and cracked pepper. Pulse until a smooth mixture is formed.
- Thinly slice all citrus and salmon and arrange on a platter or individual plates.
- Garnish with dressing and sesame seeds. Serve immediately.
Recipe and Styling by Anna Franklin / Photograph by Dave Bryce
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