Ingredients

The following ingredients have 4 Servings
  • 1 lb. wild salmon filet (skinless)
  • 1 tbsp. chives (minced)
  • 1 tbsp. fresh basil (minced)
  • ½ red onion (minced)
  • 2 green onions (minced)
  • 1-2 tbsp. capers
  • ¼ cup extra-virgin olive oil
  • Juice from a fresh lemon
  • 1 tbsp. Dijon or homemade mustard
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Cut the salmon filet into small cubes of about ¼ inches. Store in the refrigerator.
  • In a small bowl, combine all the herbs and vegetables: the chives, basil, red onion, capers and green onions.
  • In a big bowl, add the olive oil, mustard, and lemon juice. Combine well with a whisk.
  • Add the herbs and vegetables to the vinaigrette and combine well.
  • Add the salmon to the bowl and combine well again. Season with sea salt and freshly ground black pepper to taste.
  • Place the bowl in the freezer for 15 to 20 minutes, until very cold but not frozen.
  • Place in small bowls to serve, and add some fresh herbs on top to create a great presentation.