Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
394
Calories
21g
Protein
27g
Fat
18g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 200 g (8 oz) salmon
- 1 cup extra virgin olive oil
- 1/3 cup lime juice
- 1 tbsp very finely chopped shallot
- pinch of sugar
- =
Directions
1
Skin the salmon fillet and remove the bones and fat layer. Roll salmon fillet up tightly, wrap it in film and freeze.
2
Remove the film 30 minutes before using the salmon. Cut into very thin slices with an electric knife and place it on 4 large plates. Make the dressing and sprinkle over salmon. Let stand in a cool place for 5-10 minutes, decorate with a small bunch of Lollo Rosso salad moisten with a little of Balsamic vinegar and drizzle with freshly grounded rose pepper. Serve with Melba Toast.
Recipe sourced from
fandom