Salmon Marinated with Ginger and Fennel

Salmon Marinated with Ginger and Fennel

This invigorating appetizer pairs the rich, buttery taste of fresh salmon with the zesty flavors of ginger and fennel.

2 pounds skinless salmon fillets (have your fish market remove the skin)
1/2 cup fresh lime juice
1 cup thinly sliced fennel bulb
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon grated fresh ginger
1/4 teaspoon hot red pepper flakes
Salt and freshly ground pepper to taste
Lettuce for garnish

1. Slice the salmon crosswise into strips about 1/4 inch wide. Place the strips in a large mixing bowl. Add the lime juice, fennel, vinegar, oil, ginger, red pepper flakes, and salt and pepper. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours. Taste for seasoning (you may need more salt).

2. Line small serving plates with lettuce and place a portion of salmon over the lettuce.

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Excerpted from Cooking with the 60-Minute Gourmet: by Pierre Franey and Bryan Miller, with an introduction by Jacques Pepin Copyright© 1999 by Pierre Franey and Bryan Miller. Excerpted by permission of Times Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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