Cool cubes of salmon, a scatter of cilantro and scallion, ten minutes in the fridge and it is ready: Domaine Salvator’s Lemon Ginger Olive Oil, organic Provençal olives crushed with fresh lemons and infused with ginger, adds a warm spark to the raw fish.
Serves 2 · 20 min
- Dice 9 oz (250 g) of skinless, sushi-grade salmon into small cubes.
- Toss with 2 tbsp of the lemon ginger oil, 1 thinly sliced scallion, chopped cilantro and a pinch of salt.
- Chill for 10 minutes.
- Serve with lime wedges and thin slices of cucumber.
The star of this recipe: Lemon Ginger Olive Oil, by Domaine Salvator.
