SAL­MON CE­VICHE WITH FEN­NEL AND ARUGULA SALAD

Simply Her (Singapore) - - Home & Food Recipes -

By Jean-Marie Mer­ret

Serves 4

IN­GRE­DI­ENTS

800g sal­mon fil­let, skin re­moved and flesh cut into big cubes Juice from 8 limes A pinch of salt A dash of crushed black pep­per­corns 2 fen­nels, bulbs and stems finely sliced and leaves cut 1 cup arugula 1 tbsp ex­tra vir­gin olive oil 1 tbsp pink pep­per­corns* red onion, sliced into sliv­ers cup spring onions, sliced di­ag­o­nally

DI­REC­TIONS

1 To cure the sal­mon, mar­i­nate it in the lime juice and sea­son with salt and pep­per. Chill for 30-40min (cur­ing it any longer turns the fish soft and mushy). Drain the sal­mon and di­vide it into four por­tions. 2 Toss the fen­nel and arugula with the olive oil and pink pep­per­corns. Serve with the cured sal­mon and gar­nish with onions and spring onions.

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