Marinated Salmon
Cured salmon dishes are popular today, from variations on gravlax to sashimi. This is a very subtle dish, since the paper-thin slices are marinated only briefly on the plate. Do not make this dish prior to serving or the fish will “cook” from the lemon juice and discolor. Thin slices of tuna may be used in place of the salmon.
Ingredients
- Salmon
- Black Trumpet mushrooms or Golden Chanterelles - 6
- Olive Oil - 4 tablespoons
- Salt and freshly ground black pepper to taste
- Fresh salmon fillets - 6 ounces
- Juice of 1 lemon
- Pink Peppercorns - 1 teaspoon, dried
- Fresh Dill - 1 heaping tablespoon, minced
- Fresh Chives - 1 heaping tablespoon, minced
- Fresh Chervil Sprigs - 4
- Garnish
- Mixed baby greens - 2 cups
- Olive Oil - 2 teaspoons
- Fresh lemon juice - 1/2 teaspoon
- Salt and freshly ground black pepper to taste
- Fresh Chives - 6 to 8 whole
Instructions
To prepare the salmon: Clean the mushrooms by wiping them with a damp paper towel, then cut them into quarters. Heat 2 tablespoons of the olive oil in a small saute pan or skillet over medium-high heat. Add the mushrooms and saute for 3 minutes, or until they are tender. Season with salt and pepper and let cool.
Cut the salmon into lengthwise paper-thin slices no more than 1/8-inch thick. Fan the slices around the bottom of each plate so that the flat surface is almost completely covered. Sprinkle with salt and drizzle the plates with the lemon juice and remaining 2 tablespoons olive oil. Sprinkle the salmon with the peppercorns, dill, mushrooms, and chives. Garnish with chervil sprigs.
To serve: Toss the baby greens with the olive oil, lemon juice, salt, and pepper in a medium bowl. Place the greens in a mound to the side of the plate, allowing the salmon to show through. Stand whole chives in the greens.
