Equipment
Ingredients
Salmon
- 300 g salmon fillet (sashimi-grade), skinless, center-cut
Vinaigrette & Garnish
- 15 g fresh chives, finely chopped
- 2 limes
- 45 ml extra virgin olive oil
- flaky sea salt
- white pepper, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 312 kcal
- Protein
- 19 g
- Carbohydrates
- 8 g
- Fat
- 31 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1717 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 55 mg
- Calcium
- 224 mg
- Iron
- 9.3 mg
- Magnesium
- 229 mg
- Phosphorus
- 235 mg
- Zinc
- 0.8 mg
- Vitamin A
- 229 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 38 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the salmon fillet in the freezer for 15 to 20 minutes. This firms up the fat and flesh, making it significantly easier to slice thinly and evenly without tearing.
While the salmon chills, wash the limes. Zest both limes into a small mixing bowl using a microplane. Slice the limes and squeeze out the juice (approx 60ml) into the same bowl.
Add the olive oil and half of the chopped chives to the lime mixture. Whisk vigorously until the vinaigrette emulsifies slightly. Season with a pinch of white pepper if using.
Remove salmon from freezer. Using a very sharp knife held at a 45-degree angle, slice the salmon against the grain into thin sheets (approx 3-5mm thick). Use long drawing motions with the knife rather than sawing.
Arrange the salmon slices in a single layer on a chilled serving platter. Slight overlapping is acceptable.
Spoon the vinaigrette evenly over the salmon. Cover lightly with plastic wrap and refrigerate for 10 minutes. This chills the dish and allows the lime acid to slightly cure the surface of the fish.
Remove from the refrigerator. Sprinkle with flaky sea salt and the remaining chopped chives. Serve immediately while cold.
Chef's Notes
- Safety is paramount: Ensure you buy fish specifically labeled for raw consumption (sashimi/sushi grade), which usually means it has been deep-frozen to kill parasites.
- For the cleanest cut, wipe your knife blade with a damp cloth between every few slices to remove sticky fish proteins.
- If the vinaigrette tastes too acidic, you can balance it with a tiny pinch of sugar or a drop of honey, though the fat of the salmon usually counteracts the lime sufficiently.
- Serve with thin crackers or toasted baguette points if you want to add a crunchy textural contrast.
Storage
Refrigerator: 4 hours — Best consumed immediately. Extended storage will cure the fish fully (ceviche style) and alter texture.
Troubleshooting
Salmon slices are tearing or ragged
Cause: Knife is dull or salmon is too warm
Fix: Cut slightly thicker slices or dice the salmon into a tartare instead
Prevention: Sharpen knife before starting and ensure salmon is semi-frozen
Fish texture is chalky or mushy
Cause: Marinated too long in lime juice (acid cooked)
Fix: Cannot be fixed; serve immediately
Prevention: Do not let sit in dressing for more than 15-20 minutes before serving
Cultural Context
This dish draws from the Italian tradition of 'Carpaccio' (originally raw beef, invented at Harry's Bar in Venice in 1950) and Japanese 'Usuyukuri' (thinly sliced sashimi). It represents a modern fusion style popular in coastal cuisine, highlighting the purity of fresh seafood through minimal intervention.
