Carpaccio di Salmone from Portofino Restaurant in Port Harcourt

Ingredients:

• 1 1/3 lbs sushi-grade salmon fillet, sliced as thin as possible
• Juice of 2 lemons, freshly-squeezed
• 1 tsp orange juice, freshly-squeezed
• 8 tbsp extra-virgin olive oil
• Salt
• Freshly ground black pepper
• Arugula for garnish

Preparation:

1. Remove its skin and bones from the salmon. Cut it into paper-thin slices and arrange them in a large serving plate.
2. Blend the juices, sprinkle over the salmon. Season with salt and pepper. Let marinate for 15-20 minutes or more according to your taste.
3. Drain every slice and put in another serving plate. Dress the salmon slices with the olive oil and serve.
4. Wine recommendation: Pinot Bianco or Pinot Grigio.
5. YIELD; Serves 4.