This was delicious. I had been craving it for weeks, and an added perk is that if you can’t finish it you can turn the remains into ceviche. Double win.
Ingredients:
- sushi-grade salmon, I personally used Ōra King salmon
- a few Persian cucumbers
- pomegranate arils
- your choice of microgreens
- lemon or lemon juice
- fresh dill
- half of a shallot
- dijon mustard, I personally used Grey Poupon
- olive oil
- flaky salt
- pepper
This is relatively easy to make, just kind of tedious because it is a lot of prep. There is no cooking involved. You can arrange it in whatever way you want, but I will describe how I did it.
This shouldn’t have to be said, but wash all of your vegetables, fruit, and herbs,
First you’ll want to slice your cucumber in rounds as thinly as humanly possible. This would be easiest with a mandoline but again, I am poor, so I used a chef’s knife. Once you have enough to cover your dish, layer them so they look pretty. I did mine from the outside to the inside in a circle.
After you have your bed of cucumber slices, you can start on the salmon. Slice it as thinly as you can and lay it over the bed of cucumber slices. After this step, put the whole plate in the fridge while you do the rest so that the fish stays nice and cold.
Next is the sauce, first you’ll want to mince your half shallot and chop your dill. Add both of those to a bowl along with olive oil, lemon juice, a small spoonful of dijon, and freshly cracked black pepper; stir to combine.
Now for the final assembly. Grab your plate from the fridge, add some microgreens and pomegranate. Drizzle your sauce over the fish, drizzle lemon juice over the whole thing. Add flaky salt, and enjoy!
Bonus: if you can’t finish it, just put everything in a shallow sealable bowl, cover in lemon juice and refrigerate. In the morning you’ll have delicious ceviche!
九生 