Escalope of Salmon with Lime and Ginger
Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This is a chef's technique from Sandra Mills's recipe book. Salmon fillet is sliced on the bias into very thin escalopes, about 1/8 inch thick, and arranged on four oiled ovenproof dinner plates.
Fresh ginger, lime zest and lime juice go on top, and the plates go into a 500°F oven for only 3 to 4 minutes, until the salmon turns just opaque. Serve straight from the oven on the same plates.
Ingredients
- 1 1/4 pounds of salmon fillets
- 1/2 teaspoon olive oil
- 3 teaspoons minced fresh ginger
- 2 teaspoons chopped lime peel (zest)
- 8 teaspoons freshly squeezed lime juice
- Salt and freshly ground pepper to taste
Instructions
- Heat the oven. Preheat the oven to 500°F.
- Slice. Pat the salmon dry. Remove any bones with needle-nosed pliers or a strawberry huller. Cut the salmon on the bias into very thin, 1/8-inch slices.
- Oil the plates. Brush four ovenproof plates with equal amounts of oil, going all the way to the edge.
- Arrange. Arrange the salmon slices without overlapping in an attractive pattern on the plates. Divide the ginger and lime zest evenly over the salmon, then drizzle with the lime juice.
- Bake. Bake until the salmon is opaque throughout, 3 to 4 minutes depending on thickness. Watch carefully so it doesn't overcook.
- Serve. Season with salt and pepper if desired and serve immediately.
Tips
- Partly freezing the salmon for 20 minutes makes it much easier to slice thinly.
- Warn guests the plates are very hot.
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