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Salmon Carpaccio
From the kitchen of Akiko Patterson, Foodland Ambassador (Instagram: @akiko808)
This dish is a great starter to "wow" your family and guests at any occasion. Very simple, fresh, light, healthy, gluten-free, and delicious!
Akiko Patterson, Foodland Ambassador (Instagram: @akiko808)
Akiko Patterson, Foodland Ambassador (Instagram: @akiko808)
Recipe - Foodland Farms Ala Moana
Salmon Carpaccio
0
Servings4
Cook Time15 Minutes
Ingredients
High-Quality Salmon Sashimi, 1 Package
Capers, 1 Small Jar
Tomato, 3 Tablespoons Chopped
Microgreens, 1 Package
Ponzu, 3 Tablespoons
Extra Virgin Olive Oil, 3 Tablespoons
Salt and Pepper, to taste
Directions
Ingredients
- 1 package high-quality salmon sashimi
- 1 small jar capers
- 3 tablespoons chopped tomato
- 1 package microgreens
- 3 tablespoons ponzu
- 3 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Directions
- Arrange salmon sashimi on a large plate.
- Spoon ponzu over salmon evenly.
- Top with capers, chopped tomato, and microgreens.
- Finish the dish with extra virgin olive oil, salt, and black pepper.
0 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Salmon Sashimi, 1 Pound
Mezzetta Imported Non-Pareil Capers, 4 Ounce
Darigold Butter, Salted, 1 Pound
Maika`i Member Price
Chop Suey Mix, 1 Each
Maika`i Member Price
Kikkoman Ponzu, 10 Ounce
Maika`i Member Price
Maika`i Extra Virgin Olive Oil, 500 Millilitre
Morton Salt & Pepper Pack, 5.25 Ounce
Directions
Ingredients
- 1 package high-quality salmon sashimi
- 1 small jar capers
- 3 tablespoons chopped tomato
- 1 package microgreens
- 3 tablespoons ponzu
- 3 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Directions
- Arrange salmon sashimi on a large plate.
- Spoon ponzu over salmon evenly.
- Top with capers, chopped tomato, and microgreens.
- Finish the dish with extra virgin olive oil, salt, and black pepper.