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Fillet of Salmon with Arugula on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 pound fresh salmon fillet, in one piece
Juice of 2 lemons
3 bunches of arugula
Salt and pepper
Extra Virgin Olive Oil
Seeds of 1 pomegranate
Remove the skin and bones from the salmon. Freeze the fish for 2 hours. Cut the partially frozen salmon into very thin slices, this is accomplished best with an electric slicing machine. Place the slices on a large platter and completely cover with lemon juice. Refrigerate for 1 hour. Cut the arugula into thin strips. Arrange it into a bed on a serving dish. Drain the lemon juice from salmon and place the slices over the arugula. Season with salt, pepper, and olive oil and garnish with the pomegranate seeds. Serves 6.
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