Sushi-grade salmon is lightly marinated with citrus juices, olive oil, green onion and dill and served with fresh arugula greens.
Nutrition:
Serving size: 1/8 pound
Calories: 160
Fat: 11g
Saturated fat: 1.5g
Cholesterol: 35mg
Carbohydrates: 1g
Fiber: 2g
Sugars: 1g
Protein: 13g
Sodium: 30mg
Skinny Cuisine are non-GMO, preservative free fresh frozen food meals that are approved for The Bikini Chef® Diet.
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2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoons fresh grapefruit juice
2 tablespoons fresh lime juice
5 tablespoons extra virgin olive oil
1 green onion, both white and green parts chopped
2 tablespoons freshly chopped dill
1 pound sushi-grade wild salmon fillet
2 cups loosely packed baby arugula
pink himalayan sea salt, as desired (a pinch per serving will do)
freshly cracked whole black peppercorns
In a small mixing bowl, whisk together lemon, orange, grapefruit, and lime juices.
Whisk in olive oil, then toss in green onion and dill, tossing to coat.
Place salmon on a work surface.
Using a fish knife, cut sushi grade salmon against the grain into very thin slices and off the skin.
Divide slices onto a parchment or silpat lined baking sheet.
Wrap in plastic wrap.
Using a flat dish or flat bottom measuring spoon, press down on the salmon pieces until it spreads out into a very thin layer.
Place pressed salmon in a small pyrex baking dish.
Pour over citrus, green onion and dill mixture.
Let rest for 15 minutes in the refrigerator.
On each of 8 appetizer plates, evenly distribute the salmon, reserving liquid.
Evenly distribute the arugula greens amongst the 8 plates, topping the salmon.
Finish with an equal drizzle of any remaining juices from the citrus mixture.
Just before serving, add a pinch of sea salt and cracked black pepper
Preparation Time (hrs/min)
