6 Servings
1 Hour, 20 Minutes
Allergens
It all comes down to high quality products and produce for this one. Simplicity only works when you’re intentional about your choices.
Lightly coat salmon in thin layer of kosher salt. Place in fridge for one hour. This helps draw out moisture and develop better flavour and texture.
Take fish out, rinse off salt and pat dry.
Slice down the spine of the fish to create two equal sides. Slice salmon into thin 1/2 inch slices. Place on serving tray.
Zest lemon lime and orange over the fish. Drizzle with oil. Sprinkle with maldon salt. And top with shaved cashew and sprinkle of miro cilantro. Shaved chillies, radish, shaved shallot are all optional.
Sponsored by Tuscanini
Photography by Chay Photography
