Salmon and Honeydew Carpaccio - alive magazine
This fresh and delicately textured dish is perfect as an appetizer or a light lunch. The salmon provides a good hit of protein and heart-healthy omega-3 fatty…
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Cooking tools:
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- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Parchment paper
- Plate
- Toaster
Ingredients
- 1/2 lb (225 g) sushi-grade, skinless salmon fillet
- 2 tsp (10 mL) rice vinegar
- 1 tsp (5 mL) lemon zest
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 tsp (10 mL) chopped fresh chives
- 2 green onions, trimmed and thinly sliced
- Pinch of salt (optional)
- 2 Tbsp (30 mL) salmon roe (optional)
- 1 cup (250 mL) diced honeydew melon (about a quarter of a melon)
- Mixed microgreens or baby arugula, for garnish
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