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Copper River Salmon Carpaccio
This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table. Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who leads from his heart and lives to serve others – guests, employees, family and those in need. Passion & Palate is endorsed by Chef Maria Hines, Coach Lenny Wilkens, Jay "The Bone" Buhner and many others. It features beautiful color photography and over 240 of your favorite recipes from Chef Howie. Passion & Palate can be purchased at any John Howie Restaurant, or online: For more information, visit the Facebook page: Ingredients
- Fresh Wild Salmon (sockeye or king) -- skin and bloodline removed sliced paper thin -- 3oz
- Olive Oil, first press extra virgin -- 3/4 tsp.
- Lemon Squeeze 1/8th -- 1 each
- Sea Salt -- 1/8 tsp.
- Ricotta Salata Cheese, crumbled -- 1 Tbsp.
- Capers - 1 1/2 tsp.
- Red Onion, minced 1/8" -- 1 tsp
Directions
- Preparation: Place the thin sliced salmon on the plate. Cover with plastic wrap and hold refrigerated until needed.
- WHEN NEEDED:
- Season the salmon with the salt.
- Drizzle the olive oil on the salmon, evenly distribute the onion, ricotta, and capers, and squeeze the lemon over all of the ingredients.
- Serve.
- NOTE: Copper River is preferred; Columbia, Yukon or even Pacific troll caught salmon is great
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