Salmon with Ginger and Lime

1. 1

   Using a very sharp thin-bladed knife, cut the salmon fillet straight down across the grain into delicate 1/8-inch-thick slices; you should have at least 32 slices.

2. 2

   (Alternatively, ask your fishmonger to do this for you.)

3. 3

   Lightly oil a baking sheet, set a salmon slice on it and bring the ends together to form a loop.

4. 4

   Repeat with 3 more slices, arranging the rounded sides out like the petals of a flower and bunching the ends together in the center; try not to overwork the slices.

5. 5

   Repeat with the remaining salmon slices to make a total of 8 rosettes.

6. 6

   Preheat the oven to 350.

7. 7

   In a bowl, combine the lime juice, ginger and lime zest.

8. 8

   Sprinkle about 1/2 teaspoon evenly over each rosette and season with salt.

9. 9

   Bake in the center of the oven for about 3 minutes, or until the salmon is opaque around the outside and still bright pink inside.

10. 10

    Using a spatula, transfer the rosettes to small warmed plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.