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Raw Fish Salad Recipe
|Fresh salmon fillet||1⁄2 Pound|
|Fresh sea bass fillet||1⁄2 Pound|
|Fresh yellow fin tuna fillet||1⁄2 Pound|
|Minced shallots||2 Teaspoon|
|Canned green peppercorns||2 Teaspoon, drained|
|Olive oil||2 Tablespoon|
|Lemon zest||1 , finely shredded|
|Fresh ginger||2 Ounce, peeled and finely shredded|
|Iceberg lettuce head||2 Small|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Red caviar||2 Tablespoon (Or More)|
|Grated horseradish||2 Tablespoon (Or More)|
|Soy sauce||2 Tablespoon (Or More)|
Serving size: Complete recipe
Calories 1272 Calories from Fat 455
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 8.5 g42.7%
Trans Fat 0 g
Cholesterol 489.4 mg
Sodium 3919.7 mg163.3%
Total Carbohydrates 48 g15.9%
Dietary Fiber 9.5 g37.9%
Sugars 14.2 g
Protein 156 g311.6%
Vitamin A 77.2% Vitamin C 118.1%
Calcium 32% Iron 72.8%
*Based on a 2000 Calorie diet
Place fish in a rimmed dish and sprinkle with 1/2 teaspoon salt, 1/8 teaspoon pepper, shallots, peppercorns, and olive oil.
Refrigerate 15 minutes.
Blanch shredded lemon zest and ginger in a small amount of water for 3 minutes.
Drain, cool, and set aside.
When ready to assemble, slice the lettuce into fine strips.
Arrange on a large serving dish, mounding slightly in the middle.
Season the lettuce with 1/2 teaspoon salt, 1/8 teaspoon pepper, and lemon juice.
Alternately arrange marinated fish slices on lettuce folded to simulate petals of a flower.
Decorate with blanched lemon peel, ginger, and caviar.
Chill whole dish 15 minutes.