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
Ingredients
- 9 oz (250 g) skinless, sushi-grade salmon, diced into small cubes
- 2 tbsp Lemon Ginger Olive Oil (Domaine Salvator)
- 1 scallion, thinly sliced
- Chopped cilantro
- A pinch of salt
- Lime wedges and thin slices of cucumber, to serve
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
