Citrus-Cured Alaska Salmon Carpaccio with Spiced Couscous Salad
Ingredients
For the Spiced Couscous Salad
- Zest and juice of 1 lime
- 2 oranges
- Kosher salt to taste
- 1 cup couscous
- 3 tablespoons olive oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon ground cinnamon
For the Salmon Carpaccio
- 1½ pounds skinless boneless wild Alaska salmon fillet, previously frozen and suitable for raw preparations
- 1 ripe mango peeled and diced
- 1 small red chili pepper finely chopped and seeded
- 3 tablespoons olive oil
- ¼ cup reserved citrus juice
- Kosher salt to taste
- 2 cups arugula
Instructions
Prepare the Couscous Salad
- Zest the lime and set aside. Using a sharp knife, peel the lime and oranges, removing all white pith. Segment the fruit and reserve both the segments and any remaining juice.
- Bring 1¼ cups water and a pinch of salt to a boil. Stir in couscous and olive oil, remove from heat, cover, and let stand until tender, about 5 minutes. Fluff with a fork.
- Toast coriander and cumin seeds in a dry skillet until fragrant, then crush lightly using a mortar and pestle or the back of a spoon.
- Stir the toasted spices, cinnamon, lime zest, citrus segments, and citrus juice into the couscous. Season to taste with salt. Set aside.
Prepare the Salmon Carpaccio
- Rinse salmon under cold water and pat completely dry. Place in the freezer for 30 minutes to firm slightly for easier slicing.
- In a small bowl, combine mango, chili pepper, olive oil, and reserved citrus juice. Stir gently to combine.
Assemble and Serve
- Slice salmon thinly against the grain and arrange evenly on four chilled plates. Season lightly with salt and drizzle with the mango-citrus vinaigrette.
- Add a small mound of couscous salad to each plate and finish with a handful of arugula.
Notes
Food Safety Note: This recipe uses raw salmon. For safety, use wild Alaska salmon that has been commercially frozen* and properly thawed**, and keep refrigerated until serving.