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 acids. Freezing salmon makes it easier to slice paper-thin.
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
Rinse and dry salmon before wrapping in parchment paper and placing in freezer for 2 hours.
Meanwhile, in bowl, stir together rice vinegar, lemon zest, and olive oil until homogenous. Stir in chives and green onion. Season with pinch of salt, if desired, and set aside.
Remove salmon from freezer and let thaw about 10 minutes. With sharp knife, cut salmon into very thin slices. Arrange several slices in single layer over four serving plates and spoon a little dressing overtop. Scatter salmon roe, if using, and melon over salmon and drizzle with more dressing. Let sit in refrigerator for 15 minutes before garnishing with microgreens. Serve on its own, or alongside thin toasted slices of pumpernickel or whole grain bread.
Each serving contains: 178 calories; 14 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 5 g total carbohydrates (4 g sugars, 1 g fibre); 129 mg sodium
source: "Melon Madness", alive #370, August 2013
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