snack

Salmon Crudo with Shaved Zucchini and Lemon-Olive Oil Emulsion

Name: Salmon Crudo with Shaved Zucchini and Lemon-Olive Oil Emulsion
Ingredients: 33.4 g ATLANTIC SALMON PRIME FILLET, thinly sliced; 114.0 g Squash, zucchini, baby, raw, shaved into ribbons; 108.8 g Sweet potato, raw, small dice, steamed until tender; 4.1 g Oil, olive, extra virgin

Nutrition

207

kcal

Calories

Protein

Carbs

Fat

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Ingredients(4)

ATLANTIC SALMON PRIME FILLET, thinly sliced33.4 g

Squash, zucchini, baby, raw, shaved into ribbons114.0 g

Sweet potato, raw, small dice, steamed until tender108.8 g

Oil, olive, extra virgin4.1 g

Instructions

Prepare the base: Steam the small-diced sweet potato for 8-10 minutes until tender but still holding its shape. Let it cool slightly.

Prepare the crudo: Using a very sharp knife, slice the salmon fillet against the grain into translucent, thin slivers. Arrange them in a single layer on a chilled plate.

Shave the zucchini using a vegetable peeler into long, delicate ribbons. Toss them gently in a small bowl with a drop of lemon juice and a pinch of salt.

Assembly: Scatter the tender sweet potato cubes over and around the salmon. Nestle the zucchini ribbons between the fish to create volume and height.

Finishing: Drizzle the extra virgin olive oil over the top. Finish with a squeeze of fresh lemon juice, a crack of black pepper, and a pinch of flaky sea salt. Serve immediately while the fish is cool and fresh.