Lime marinated salmon with papaya
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 500 gram pie fresh salmon fillet; skinned | |
| 1 | tablespoon | Fresh dill; chopped |
| Salt and freshly ground pepper | ||
| 1 | Papaya | |
| Rocket leaves or watercress | ||
| 1 | Shallot; finely chopped | |
| Zest and juice of 1 lime | ||
| 1 | tablespoon | Good-quality olive oil |
| 1 | Fresh green chilli; finely chopped | |
Directions
MARINADE
Remove any bones from the salmon and slice on the diagonal into ¼ inch thick slices. Lay the slices in a non-corrosive dish.
Mix the marinade ingredients with half the dill, pour over the fish and refrigerate for 2 hours, giving an occasional stir. It is ready as soon as it looks 'cooked' - opaque rather than glossy. (If the fish is really finely sliced, as little as 30 minutes will do, if thickly sliced it can take more than 2 hours).
When the fish is ready, season with salt and pepper.
Peel the papaya, remove the seeds and slice the flesh lengthways into pieces slightly thicker than the salmon.
To serve: Arrange the salmon and papaya on a serving plate in overlapping slices. Spoon the remaining chopped dill. Garnish with the rocket or watercress.
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Carlton Food Network
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