Description
Thinly sliced sushi grade salmon dressed with olive oil and fresh lemon juice, topped with red onion, capers, dill, flaky sea salt, and cracked black pepper for a light and elegant appetizer.
Ingredients
Units
Scale
- 12 ounces sushi grade salmon fillet, skin removed
- 1/4 small red onion, thinly sliced
- 1 tablespoon capers
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon flaky sea salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked
- 1 whole fresh lemon, juiced
Instructions
- Chill a serving plate in the refrigerator for 10 minutes before assembling.
- In a small bowl, mix olive oil and freshly squeezed lemon juice, then set aside.
- Using a very sharp knife, slice the sushi grade salmon into very thin pieces.
- Arrange the salmon slices in overlapping layers across the chilled plate.
- Scatter thinly sliced red onion and capers evenly over the salmon.
- Drizzle the olive oil and lemon mixture evenly over the fish.
- Season with flaky sea salt and freshly cracked black pepper.
- Sprinkle chopped fresh dill over the top and serve immediately.
Notes
- Always use sushi grade salmon from a trusted source.
- Keep the fish cold until just before slicing and serving.
- Slice the salmon against the grain for the most tender texture.
- Serve immediately for the freshest flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 55mg