Ingredients
Scale
- 1 lb fresh, sushi-grade salmon fillet, skin removed
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons borage flowers, for garnish
- 1/2 cup thinly sliced radishes
- 2 tablespoons cilantro flowers, for garnish
- 1/2 cup thinly sliced kumquats
- 1 fingerlime, for garnish
- 1 ripe avocado, thinly sliced
- 1 blood orange, thinly sliced
Instructions
- Prepare the salmon: Place the salmon fillet on a clean cutting board. Using a sharp knife, slice the salmon across the grain into thin, even slices, about 1/8-inch thick. Arrange the slices on a large serving plate or platter, slightly overlapping each piece. Cover with plastic wrap and refrigerate until ready to serve.
- Make the lime dressing: In a small bowl, whisk together the lime juice, olive oil, sea salt, and freshly ground black pepper. Set aside.
- Assemble the dish: Remove the salmon from the refrigerator and uncover. Drizzle the lime dressing evenly over the salmon slices. Arrange the thinly sliced radishes, kumquats, avocado, and blood orange slices decoratively over and around the salmon.
- Garnish: Sprinkle the borage flowers and cilantro flowers over the salmon and arranged ingredients. Gently cut the fingerlime in half and squeeze its small, pearl-like vesicles over the dish for a burst of citrus flavor.
- Serve with a side of crusty bread, if desired. Enjoy!