Dive into this Citrus Salmon Carpaccio with Green Goddess Sauce. When you can, we suggest utilizing sunny, sweet-and-tart varieties from quality produce departments like East End Food Co-op. Perhaps take a vinegar trek to Gibsonia and work one of Native Vinegar Co.’s naturally-fermented offerings into your dressing. However you slice it, this salad brightens the mood in nutritious and delicious ways.
CITRUS SALMON CARPACCIO WITH GREEN GODDESS SAUCE RECIPE
1 tsp fresh grated ginger
1/4 cup chopped parsley
1 tbsp sesame seeds
1/8 cup red wine vinegar
1 shallot, finely minced
Fresh cracked black pepper to taste
1 orange, peeled and thinly sliced into rounds
1 lemon, peeled and thinly sliced into rounds
1 lime, peeled and thinly sliced into rounds
1 cara cara orange, peeled and thinly sliced into rounds
1 blood orange, peeled and thinly sliced into rounds
1/2 lb fresh sushi-grade salmon, sliced extremely thin
Salt to taste
- In a food processor, add avocado, ginger, parsley, sesame, red wine vinegar, shallot, and cracked pepper. Pulse until a smooth mixture is formed.
- Thinly slice all citrus and salmon and arrange on a platter or individual plates.
- Garnish with dressing and sesame seeds. Serve immediately.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA
As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.