Marinated Salmon Recipe Eagle ID

The following appetizer recipe is great for those days when you have a million other things to do before the party starts. Just don't read the recipe and assume we left out the most important step.

But it's raw, you say. Actually no, it isn't.

The acid in the marinade — which comes from the lime and vinegar — actually "cooks" the fish. Just be sure not to leave the salmon in the marinade too long. (Also, note that this marinade does not have the same effect on dense cuts of meat or poultry.) This dish calls for marinating for 4 to 5 hours, so you can put everything together in the early afternoon and have it for dinner.

Tools: Chef's knife, grater, large non-reactive bowl (glass, plastic, or ceramic, but not metal)

Preparation time: About 25 minutes

Marinating time: 4 to 5 hours

Yield: 6 to 8 appetizer servings

Ingredients:

2 pounds skinless salmon fillets (have your butcher remove the skin and bones)

1/2 cup fresh lime juice

1 large onion, thinly sliced

3 tablespoons white wine vinegar

3 tablespoons olive oil

2 tablespoons chopped cilantro

1 tablespoon grated fresh ginger

1/4 teaspoon red pepper flakes

Salt and black pepper to taste

Lettuce for garnish

1. Using a pair of tweezers or your fingers, remove any small bones (called pin bones) in the salmon fillets.

2. Slice salmon thinly (1/4 inch or less) widthwise, leaving strips about 2 inches long. Place the strips in a large bowl.

3. Add the onion, lime juice, vinegar, oil, cilantro, ginger, red pepper flakes, salt, and pepper. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours.

Taste for seasoning. (You may need more salt; if so, blend it in thoroughly.)

4. Line small serving plates with lettuce of your choice and place a serving of salmon over the lettuce. Serve immediately.

In some cases, a recipe gives you a choice between a dried or a fresh herb. However, substitutions don't work with a few ingredients. You cannot substitute dried cilantro for fresh, or powdered ginger for fresh ginger root. The fresh ingredient tastes entirely different from the dried one. Dried parsley is another herb that has its limitations. Always use fresh, chopped parsley when sprinkling it on a dish as a garnish.